Miso (red, white) 500g \ 1kg

• Customization: Available
• Shelf Life: 12 Months
• Specification: >=1kg, 1kg, 500g
• Model NO.: A120
• Packaging: Bag
• Nutrition Facts Per Serving: Low Fat (<3g)
• Department: Japanese Seasoning
• 200g, 500g, 1kg, 10kg, 20kg: 200g, 500g, 1kg, 10kg, 20kg
• Type: Fresh
• Taste: Salty
• Form: Paste
• Kind: Miso
• Transport Package: 1kg*10bags/CTN, 500g*20bags/CTN
• Trademark: Yumart
• Origin: China
• HS Code: 2103909000
• Production Capacity: 600000 Ton/ Month

Product Description

Miso Types: White miso and Red Miso.

Miso Packages: 200g, 500g, 1kg, 10kg, 20kg

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.

 

Quick Detail:
1.Name: Miso Soya bean paste
2. Appearance: paste, white/dark
3. Ingredient: rice, soy bean, salt, water
4.Type: white/dark  shiro/aka
5. Certificate: ISO, Haccp
6. NON-GMO

Name	Miso Soya bean paste
Appearance	paste, white/dark
Ingredient	rice, soy bean, salt, water
Type	white/dark  shiro/aka
Certificate	ISO, Haccp
	NON-GMO

Description:
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. 
> Economical
> Natural
>Convenient
>match with many vegetables
>Shelf life: 12months
> Place of origin: China

Per100g serving

Energy172Kcal

Protein11.1 g

Total Fat5.8g

Saturate fat0g

SUGAR18.8g

FIBER3.8g

Sodium4.62g

Moisture51g

Application:
It can be eaten directly or added during the cooking. Miso, as a traditional , is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with soup stock ect .

Tips: Miso is not suitable for durable cooking or boiling which will lose its unique taste and smell. So miso is the last one to put into pot.

Storage:

Keep in cool and dry place without sunshine. Miso changes color easily in summer and hot condition. It's better to order miso in cool weather.


Welcome your enquiry.