Type: Miso soups from Japan; For soup: Seasonings for soups, Products in soup; By Russian Post: we ship by Russian Post and SDEK; Ingredients: soybeans, rice, salt, water; Country of origin: China; Storage conditions: Store at a temperature from 2°С to +25°С and relative air humidity not more than 75%.; Volume: 1 kg; Packing: plastic sealed bag; Manufacturer: Inner Mongolia Kind Wanjia Foods Co., Ltd

Aka Miso soybean paste, dark, 1kg (China)

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Miso is a fermented (fermented) soybean paste with the addition of salt and water. Miso paste is mainly used as a base for miso soup; but also widely used as a condiment, along with soy sauce.
There are many types of miso paste, each with its own smell, taste and color.

The taste of miso paste may vary depending on:
- the culture used for fermentation (barley, wheat or soy sourdough),
- the time during which the pasta ripens,
- the variety of beans, etc.< /p>

White (light) miso paste Shiro Miso. White miso paste has the lightest taste. Light miso varieties (white, yellow, or beige miso) are not as salty, rather sweet, and not as rich. Light and sweet miso contains a lot of lactic acid, so they replace milk in mashed potatoes, sour cream and are most in demand. White miso paste combined with rice vinegar gives dishes a tart taste.

Dark miso paste, red miso paste Aka Miso (Aka Miso). Dark miso (commonly referred to as akamiso, or red miso) has a saltier, more intense flavor and is high in protein. Dark red salty miso is widely used in misoshiru soup.

Aka Miso dark soybean paste is what you need to make miso soup. How to cook miso soup

Type: Miso soups from Japan; For soup: Seasonings for soups, Products in soup; Russian Post: send; Ingredients: soybeans, rice extract, water, salt; Country of origin: China; Storage conditions: Store at a temperature from 2°С to +25°С and relative air humidity not more than 75%.; Volume: 1 kg; Packing: plastic sealed bag; Manufacturer: Inner Mongolia Kind Wanjia Foods Co., Ltd

Shiromiso soy paste, light, 1kg (China)

Miso is a fermented (fermented) paste from soybeans with the addition of salt and water. Miso paste is mainly used as a base for miso soup; but also widely used as a seasoning, along with soy sauce.
There are many types of miso paste, each with its own smell, taste and color.

The taste of miso paste may vary depending on:
- the culture used for fermentation (barley, wheat or soy sourdough),
- the time during which the pasta ripens,
- the variety of beans, etc.< /p>

White (light) miso paste Shiro Miso. White miso paste has the lightest taste. Light miso varieties (white, yellow, or beige miso) are not as salty, rather sweet, and not as rich. Light and sweet miso contains a lot of lactic acid, so they replace milk in mashed potatoes, sour cream and are most in demand. White miso paste combined with rice vinegar gives dishes a tart taste.

Dark miso paste, red miso paste Aka Miso . Dark miso (commonly referred to as akamiso, or red miso) has a saltier, more intense flavor and is high in protein. Dark red salty miso is widely used in the preparation of misoshiru soup.

Dark soybean paste Aka Miso is what you need to make miso soup. How to cook miso soup