Marukome Chef Morimoto, Miso Soup with Tofu and Seaweed, 1.25 Oz (Pack of 12)

BE SAFE

WE ONLY SOURCE

FROM OFFICIAL SUPPLIERS

From United States

To International

In 5-10 Days

US$19.99 Shipping Fees for any Order

GRAND SELECTION

Think of it and most probably we have it among our grand selection of products!

AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

+1 (844)-467 8777

PHONE:

+1 (844)-467 8777

Marukome Chef Morimoto, Miso Soup with Tofu and Seaweed, 1.25 Oz (Pack of 12)

Regular Price: US$115.00

Special Price US$94.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Soups & Stocks & Broths Miso Soups

Qty:

Frequently bought together :

Price for all selected :

US$164.97


US Factory Since its establishment in 1854, Marukome has offered to consumers fermented food products including miso over 160 years. Marukome has now become the largest Miso Company as a result of constant pursuit of new ideas, production methods and innovations. For instance, in the old days when miso was delivered in barrels, Marukome was quick to start using cardboard box which is much easier to carry. Moreover, Marukome kept making inventions in the miso industry to develop the first miso including Dashi (soup stock) and introduce new packaging styles which is more convenient to handle. Nowadays, Marukome continues to evolve while producing not only miso but also koji and soybean products to spread Japan's proud fermented food culture to the world.	How to make Miso The raw ingredients for miso can be categorized into the three types for rice miso, barley miso, and soybean miso, and blended miso which combines these three types. Rice miso is made by adding rice koji to soybeans, and barley miso by adding barley koji to soybeans. Soybean miso is comprised only of soybeans. Miso is visually categorized into red miso, light-colored miso, and white miso according to the finished color. Various conditions determine the color of the miso, such as the type of soybean ingredients used, whether the soybeans are boiled or steamed, the amount of koji added, and whether the mixture is stirred during fermentation.	Miso History Miso has been part of the history of the Japanese people for more than 1,300 years. Miso is an indispensable seasoning for the Japanese. It is also known as a nutrition-rich soybean fermented food. Let's take a look at its history, and see how miso has supported the health of the Japanese people. It is thought that miso originated as a fermented food in ancient China. It is most likely that it was introduced to Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.


	Shelf stable Miso
Miso Type	Paste type Miso	Cup Miso Soup(Instant)	Instant Miso Soup	Liquid Type Miso	Miso Sauce for BBQ
Vegan	✓				✓

Premium miso soup in collaboration of Marukome and Chef Masaharu Morimoto. Chef Masaharu Morimoto known to millions as the star of Iron Chef and Iron Chef America has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television show, Iron Chef and also appeared on the Food Networks Iron Chef America. In 2001, Chef Morimoto opened his first restaurant in Philadelphia, which was later followed by restaurants in New York, Napa, Honolulu, Boca Raton, Mumbai, Mexico City, Tokyo and Maui. Morimoto Asia Orlando at Disney Springs opened in 2015, followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto Doha opened in 2018 and Momosan Seattle opened in 2019. Chef Morimoto currently has 15 restaurants around the world. His first cookbook, Morimoto: The New Art of Japanese Cooking (2007), won two IACP awards (in the Chefs and Restaurants category and the First Book: The Julia Child Award") and it was nominated for a James Beard Foundation Award. His second cookbook, Mastering The Art of Japanese Cooking (2017), introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Miso, It contains Vitamins, Magnesium, Protein, Sodium, Carbohydrate, Iron, and minerals. There are no other such food which contains so much nutrition even in the world. Made from fermented soybeans, rice, and koji. Miso is a thick paste-like substance. It is brown in color and tastes pleasantly salty, tangy, and savory on its own. Also you can feel Umami in miso taste. Miso has a surprisingly low salt contents. Miso is the most famous Japanese food. While the most common use of Miso is in Japanese-style Miso soup. This product is of the highest quality, rich miso and satisfying texture of tohu and dashi taste. Great of vegetarians and very easy to prepare.