Miso is a necessary component of Japanese national cuisine, which is a fermented soybean paste. Miso is made from soybeans, which are then mixed with koji (leaven) and fermented for a long time, from six months to five years.
Miso paste is most commonly used as a base for miso soup, but can also be used as a seasoning in a variety of Pan-Asian dishes. The dark type of miso paste Aka Miso (Aka Miso) from JS has the longest fermentation period and is characterized by greater saltiness and rich taste.
Water is prepared, beans are soaked, rice, table salt. The product or its components can cause an individual allergic reaction.
Nutritional value per 100 g
|Energy value (calories)
|837.36 kJ / 200 kcal
Storage conditions and shelf life
Store at temperatures from 0°C to +20°C and relative air humidity not higher than 75%.
Country of origin: China
Type of packaging: Polyethylene bag