Miso, buy Classic and Reliable japanese food paste ECHIGOMISO CLASSIC with it increases the taste of cuisine made in Japan on China Suppliers Mobile

Product Details

Classic and Reliable japanese food paste ECHIGOMISO CLASSIC with it increases the taste of cuisine made in Japan

- Make high quality miso soup by simply adding hot water

- Uses koji rice malt and soybeans produced in Japan

- No artificial flavorings or preservatives

Product Description

This miso soup is not produced in the same way as modern miso soup is made,

it's made in the way that miso soup was made in the good old days.

The difference lies in the method for heating the soybeans.

Nowadays it is normal for soy to be half boiled and half steamed.

When soy is boiled, although its color becomes more vivid, its delicious flavor leeches into

the boiling water. When soy is steamed it's color becomes duller, but it retains its good flavor.

In the past, the soy was completely steamed, which is why they were able to make such

delicious miso. Here we have revived the old way of making this delicious miso,

which is why this product has been named Fukkokumiso Echigomiso Classic .

The people that try this miso are simply amazed.

Ingredients: soybeans (produced in Japan), koji rice malt (produced in Japan), salt, alcohol.

Contains no artificial flavorings or preservatives.

Miso soup is simply the best. By making dashi and combining it with this miso,

you can make top notch miso soup. However, it is possible to use the delicious taste of

this miso itself to make another flavor. This is done by simply adding hot water.

This miso is very rich, which means that by simply adding hot water it is possible to make

a high quality miso soup. Perfect in a meal of white rice, pickled vegetables,

and miso soup made from this miso.

This miso is delicious whether the food that it's paired with is healthy or not.

In addition, there are also sweet-flavored and brightly-colored white miso pastes and

matured red miso pastes made by another method of heating up the soybeans,

which is to half simmer and half steam them.

The miso comes in plastic containers. Each container contains 500g miso.

The best before date is dated 6 months after production. Once an order has been placed,

this miso will be packaged in cardboard boxes of 6 packs per case, and delivery routes will be discussed.

As a company that is involved with delicate food manufacturing processes such as fermentation

and distillation, sanitization takes place once a month, and everything is thoroughly cleaned.

Metal detectors have also been installed in order to avoid foreign objects getting mixed into

the product. Workers must wear white overalls, hats, and gloves.

A consultant is invited once a month to inspect hygiene and offer further guidance.

The manufacturer Minemura brewing was established in 1905 and has been carefully fermenting miso ever since.