miso

Miso is a traditional Japanese seasoning produced by fermenting rice, or soybeans, with salt and the fungus, the most typical miso being made with soy. Application: used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Advantage: High in protein and rich in vitamins and minerals, miso played an important nutritional role. Specifications: White miso, dark miso, seasoning miso with flavor Package: 500g*20/ctn, 1kg*10/ctn, in box or bag, 20kg/ctn
miso