| ≥1 piece |
It contains an active lactic acid bacteria, so it is a high quality Miso that goes well with the taste of seasonal food and fish. Also, it dissolves well in soup stock. Curiously, the flavor is not altered when boiled again. So you can enjoy the soup again the next day. It may be because of the fundamental power of long time aging. organic Miso is appropriate not only for Miso soup, but also for flavoring food cooked by boiling or stewing, stir-fries, sauces and soups.
Organic Miso is OCIA certified. Miso manufacturing needs a lot of time and manpower for selecting the ingredients, for fermenting and aging.