Country of production:
Miso is used to season and flavour soups, sauces, marinades, pâté and biscuits. It appears in many recipes of japanese tradition, among which the most common is miso soup, consumed daily by millions of japanese. The miso is also used in many other soups, such as ramen or soup udon. Often, these soups in their name bear the word miso as a prefix (miso-udon, for example). The characteristic of the aka miso is a more intense flavor given by the greater fermentation of miso.
Water, soybean, rice, salt, ethanol
Mode of storage:
A cool, dry place away from direct light