Miso

Classic miso soup with the addition of fried tofu. This packaging is very convenient it contains 8 separate portions of miso soup to use in the quantity desired in every moment. Just add hot water and it is ready.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.

Miso soup is a traditional Japanese soup consisting essentially of broth, especially dashi mixed with miso paste. Miso soup takes its name from its main ingredient, miso, a fermented soy paste with various uses in the kitchen, especially in modern Japanese cuisine, where it is often used to marinate or gratin.  At the base of miso soup is dashi, a food consisting of dried striped tuna flakes (katsuobushi) and a large seaborne named kombu. There is no need to add salt, as the miso, by its nature, is already very salty. In this broth, to obtain the soup, dissolve the miso paste, to which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with Japanese tradition, the solid ingredients of the soup are chosen to reflect the changing seasons. So negi (plant similar to chives) and tofu mix with the delicately flavored ingredients contained in the soup.  Other ingredients can be used in soup: carrots, daikon and potatoes, added in soup recipes in Europe and America. During the month of May, ingredients such as mushrooms, onion, shrimps, grated fish are added to the composition. The variant of aka miso soup is in being based on red miso (aka) with a stronger flavor than white miso (shiro).

It is a seasoning that is added in cooking vegetable dishes or use it to prepare sauces, as well as the famous miso soup. ll Miso is the undisputed king of condiments and the japanese, for their taste and nutritional qualities, deserves to occupy a prominent place in our diet.

This particular white miso paste has been fermented for a short time and contains less salt. Its peculiarity is that it also contains amazake, made with koji, a sweet drink obtained from the fermentation of rice, which brings a lot of sweetness and body to the miso. The color of this miso gets darker with time, but this is a natural process that has no effect on the taste. Since it contains a lot of koji, it's perfect for marinades, for example you can coat salmon or marinate spare ribs before cooking them on the barbecue. You can also use it in sauces, mashed potatoes instead of milk, or soups instead of cream.

Miso is a paste of cereals fermented, which is a basic ingredient of the japanese cuisine. The red miso has a taste that is more pronounced in the miso, brown and white. The fermentation time is longer. The soup is often paired with seafood and vegetables taste as strong as the shiso or grilled vegetables. Has a flavor as deep and rich umami. You can prepare miso soups or to marinate meats and vegetables and delicious also diluted in puree or soups

Miso soup is a traditional soup of Japanese cuisine consisting essentially of broth, in particular dashi mixed with miso paste. The soup variant aka miso is based on red miso (aka) with a stronger flavor than white miso (shiro).

Miso is a fermented cereal paste that is a basic ingredient of Japanese cuisine. This product is a mixture of soy and rice. It has a deep, medium salty taste and rich in umami.

It is a condiment that is added in cooking to vegetable dishes or is used to prepare sauces, as well as the famous miso soup.  Miso is the undisputed king of Japanese condiments and, in terms of flavor and nutritional qualities, deserves to occupy a leading place in our daily diet as well.

A miso sauce with a perfect combination of umami and spiciness to whet your appetite. Yakitori, pork cutlet, yakiniku, etc., try it on anything! In 2014 they received the Silver Award and the Taste Judging Award at the Local Miso Soy Sauce Grand Prix. Yanagawa Miso's "Tsuru Miso Jozo" was founded in 1870, in Hakushu Kitahara's hometown, Yanagawa, Fukuoka, and continues to preserve the traditional taste and taste of the hometown that has not changed since its establishment.

Miso soup is a typical Japanese soup consisting essentially of broth, in particular dashi mixed with miso paste and a large seaweed called kombu. There is no need to add salt, as miso, by its nature, is already very salty. Carrots, daikon and potatoes, mushrooms, onion, shrimp, grated fish can be used in the soup.

The main ingredient in miso is soybeans, which is rich in high quality protein. There are many types of miso, but mainly divided into two categories: "Aka" - red and "Shiro" - white. The red miso is a brown color with a characteristic aroma and intense flavor whereas white miso tends to be lighter and more sweet.