Marukome Organic Miso Soup Tofu Seaweed, 1.1 oz

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Marukome Organic Miso Soup Tofu Seaweed, 1.1 oz

Regular Price: US$35.00

Special Price US$24.99

Availability: In stock

Supplier: Marukome

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

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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	✓				✓

Just add hot water, You can make special organic miso soup. This product is original taste as Japanese miso soup and contains tofu and wake seaweed as topping. Miso's origins can be traced to China as far back as the 4th century BC. The written word miso first appeared around 800 BC. In Japan, it is said that miso was introduced in the 7th century by Buddhist monks. The process of making miso was gradually refined and it became a vital part of the samurai diet. It was in the 17th century that industrial production of miso first began. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, but it has been gaining worldwide interest, as well. Marukome Co. Manufactures approximately 100, 000 tons of miso annually, making it Japan's largest producer. It means Marukome is the number 1 miso company in the world. Marukome Organic miso soup is using organic dashi and miso. It contains vitamins, magnesium, protein, sodium, carbohydrate, iron, and minerals. Made from fermented soybeans, rice, and koi miso is a thick paste-like substance. Also miso paste as known as "soy Bean Paste". 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. While the most common use of miso is in Japanese-style miso soup. Japanese usually make miso soup with wake kelp, tofu, and green onion. You can make your original miso soup easily using miso and easy and your favorite toppings like cheese, tomato, corn, Popcorn, or batter.