SMART MISO, DARK AGED
Crafted by the historically old miso artisan in Japan. The robust taste makes it increadibly versatile for all kinds of cooking styles and can stand up well in richer, heartier recipes.
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.
Soybean Miso, -Soybeans, -Water, -Sea salt, -Alcohol (Sugar cane), -Roasted soybean and wheat flour, -Koji spores**, Water, Rice Miso, -Water, -Soybeans, -Rice, -Sea salt, -Alcohol (Sugar cane), - Koji spores**, Sea salt, **= Aspergillus oryzae [Processing aid]