Marukura Domestic White Miso is a white miso made using rice from Okayama Prefecture, soybeans from Shiga Prefecture, and salt from Okinawa (Shimamasu).(We also have a certificate of origin for the amazake used.)
Using the know-how unique to an amazake producer, we have created a sweet and white miso.It is loved in Japan as a soup base for ozoni and other soups, and is also popular overseas as a salad dressing or for dressed dishes.Please enjoy the natural taste, made without any food additives.
Miso is an indispensable seasoning in Japanese cuisine.There is probably no Japanese person who has never eaten miso.Miso soup is synonymous with dishes made with miso, but miso is also used in preparing onigiri (rice balls) and fish.Miso is loved not only in Japan but also around the world as a taste of Japan.
Miso, made from soybeans, is rich in nutrients derived from soybeans.Fermentation produces large amounts of amino acids, vitamins, and other nutrients from soybeans.In addition, it contains nutrients such as carbohydrates, lipids, potassium, magnesium, and fiber.It is no exaggeration to say that there is no other single food that contains such a wide variety of nutrients.
Miso comes in various types, with different production methods and uses.Rice miso is the most common type of miso nationwide.Rice miso comes in various colors, including yellow, yellowish-white, and red.For light-colored miso, boiled soybeans are usually used, while for very dark red rice miso, steamed soybeans are used.Also, the more rice koji is used in fermentation, the shorter the aging period tends to be.
White miso is commonly found in the Shinshu region.Unlike red miso, white miso is made by soaking soybeans in water for a shorter period.There is also a difference in that the soybeans are boiled rather than steamed.The aging period varies from a few days to several months depending on the type, but it is generally shorter, so the miso does not develop much color and retains the whiteness of the raw soybeans.Compared to red miso, it has a sweeter taste.
◆Benefits of White MisoWhite miso contains "GABA" and is said to be good to drink at night. It is also rich in lactic acid bacteria. One spoon of white miso contains the same amount of lactic acid bacteria as 100g of yogurt.
| Product # | MARUKURA-WMISO |
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