SMART MISO, BROWN RICE
Naturally and slowly aged for 6 months by adhering to the century old methods of miso making. The mature taste makes it incredibly versatile for all kinds of cooking styles; soups, salad dressings, dips, and marinades.
150G Spout Pouch X 6 X 12 /CTN
How to Use
For Miso Soup: Bring two cups of water with vegetable soup stock to boil. Add your choice of vegetables and/or cut wakame and simmer for a few mins. Then dilute 2 tsps of Miso. Don't keep boiling, it would lose fresh miso aroma. Enjoy it while it is hot.
Brown rice Miso, (Soybeans, Brown rice, Water, Sea salt, , Koji spores**), Water, Sea salt, **= Aspergillus oryzae [Processing aid]