The predecessor of miso originated in China during the 3rd century BC or earlier, and it is probable that this, together with related fermented soy-based foods, was introduced to Japan at the same time as Buddhism in the 6th century AD. It's been popular in Japan due to nutrition and unique taste.
Miso is also called Japanese soy bean paste. It is a very good condiment and is used for soup base often.
Miso is rich for protein, fat, saccharides, iron, calcium, zinc, vitamin ect. It prevent cancer; control cholesterol; fat; diabetes ect.
Miso is one of raw materials of Japanese dishes.
Introduction: The predecessor of miso originated in China during the 3rd century BC or earlier, and it is probable that this, together with related fermented soy-based foods, was introduced to Japan at the same time as Buddhism in the 6th century AD.
Application: It can be eaten directly or added during the cooking. Miso, as a traditional Japanese food, is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.
Pack:
Qt/carton: 40*200g, outer carton (mm): 480*270*190
Qt/carton: 20*500g, outer carton (mm): 350*220*140
Qt/carton: 10*1kg, outer carton (mm): 350*220*140
Qt/carton: 4*5kg, outer carton (mm): 395*320*200
Qt/carton: 10*10kg, outer carton (mm): 350*220*140
Qt/carton: 20kg, outer carton (mm): 340*270*210
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