Miso

Japan, with its warm and humid climate is an ideal place for the fermentation of food products. Over the centuries, the Japanese have developed many varieties of fermented foods. The Japanese have especially developed the fermentation of soybeans, rice and wheat into a fine art, using many different Koji aged in cedar kegs. The finest and most healthful of these fermented products is miso.

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Keg for HATCHO MISO

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