Miso cooking
Miso seasoning powder using miso made from broth-flavored soybeans of Iwate and fermented for a long period of time. It has a rich flavor of dried bonito and kelp, enhancing natural flavor of the ingredients. Powder-fine product and easy to use. It does not add stickiness to the cuisine.
It won an excellence award at the 2017 Iwate Prefecture Local Food Contest, and the Inbound Special Prize at the 4th Tohoku New Souvenir Contest.
To make miso soup, add 150ml of boiling water to approximately 9 grams of this powder, and stir for 10 seconds. Sprinkle some on various dishes and ingredients, such as pasta, sautéed chicken, gratin, carpaccio, pizza, vanilla ice cream, and so on.
Raw materials： Rice miso (Soybean, Rice, Salt), Kelp Extract, Dried Bonito Extract, Dried Bonito Powder, Yeast Extract, Alcohol, Flavor Enhancer (Amino Acid, etc.)
Shelf life： 1 year／ordinary temperature
Japanese price
70g 500yen
Miso seasoning powder using miso made from broth-flavored soybeans of Iwate and fermented for a long period of time. It has a rich flavor of dried bonito and kelp, enhancing natural flavor of the ingredients. Powder-fine product and easy to use. It does not add stickiness to the cuisine.
It won an excellence award at the 2017 Iwate Prefecture Local Food Contest, and the Inbound Special Prize at the 4th Tohoku New Souvenir Contest.
To make miso soup, add 150ml of boiling water to approximately 9 grams of this powder, and stir for 10 seconds. Sprinkle some on various dishes and ingredients, such as pasta, sautéed chicken, gratin, carpaccio, pizza, vanilla ice cream, and so on.
Raw materials： Rice miso (Soybean, Rice, Salt), Kelp Extract, Dried Bonito Extract, Dried Bonito Powder, Yeast Extract, Alcohol, Flavor Enhancer (Amino Acid, etc.)
Shelf life： 1 year／ordinary temperature
Japanese price
70g 500yen