Custom High Quality Raw Cyder Apple Cider Vinegar
US $1000-$2000
Japanese hot selling miso cooking sauce custom bag seasoning cube
- Category: Seasonings & Condiments >>>
- Supplier: TOKUDI MISO CO. LTD.
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Product Overview
Description
Nutrition Facts (per 100g) | ||||||||
Energy | 223 Kcal | |||||||
Protein | 6.6 g | |||||||
Fat | 2.5 g | |||||||
Carbohydrates | 43.4 g | |||||||
Salt equivalent | 10.4 g | |||||||
Name | Mixed miso | ||||||
Ingredients | barley (Japan),Naked barley (Japan), rice, soybeans, salt/alcohol, seasonings (amino acids, etc.), V.B2 | ||||||
Net | 800 g | ||||||
Best before | 6 monthes | ||||||
Storage method | Please store away from direct sunlight and avoid high temperatures and humidity. | ||||||
Manufacturer | TOKUDI MISO CO., LTD. Sue 1826, Yamaguchi City, Yamaguchi | ||||||
●This product is raw miso that has not undergone heat treatment.
As such, its color tends to darken when exposed to high temperatures. While this does not affect the product's quality,
it is recommended for it to be stored in the refrigerator.
●The black stripes in the miso are known as "kokujosen," or the outer linings of barley. This is a kind of dietary fiber and can be consumed as it is.
●Please.
Store in the refrigerator after purchase and consume as soon as possible after opening.
Mixed miso, also known as mixed miso, is made by mixing two or more types of miso together.
At Tokudi Miso, we mix barley miso with familiar rice to make a combined miso.
The sweetness of the rice goes well with the flavor of the barley!
At Tokudi Miso, we mix barley miso with familiar rice to make a combined miso.
The sweetness of the rice goes well with the flavor of the barley!
Our company is a miso manufacturer and we produce and sell miso in Yamaguchi prefecture.
The most common kind of miso in Yamaguchi prefecture is miso made using barley. "Barley miso" is a rare kind of miso in Japan that accounts for only 5% of all miso produced nationwide.
Barley miso is unique for having a slightly sweeter taste than regular rice miso.
Although we do not disclose the production region in the interest of avoiding potential risks in the event of a disaster, the barley miso produced by our company is all made using barley and naked barley cultivated in Yamaguchi prefecture as our top-choice ingredients.
The most common kind of miso in Yamaguchi prefecture is miso made using barley. "Barley miso" is a rare kind of miso in Japan that accounts for only 5% of all miso produced nationwide.
Barley miso is unique for having a slightly sweeter taste than regular rice miso.
Although we do not disclose the production region in the interest of avoiding potential risks in the event of a disaster, the barley miso produced by our company is all made using barley and naked barley cultivated in Yamaguchi prefecture as our top-choice ingredients.
We use 100% Japanese products, mainly from Yamaguchi Prefecture.
Although our main business revolves around miso production, we are also exploring the possibility of carrying and selling other items related to Japanese food.
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