Short immersion and soy beans are simmered without steaming to take away water soluble component like sugar and this removal restrains maillard reaction, which keeps MISO to a light color. Good to use with fish(grill or miso-ni), miso dressing, use with some vegetables.
*Please disregard the Best Before Date on image.
Water, Soybeans, Rice, Salt, Alcohol, [Contains: SOY BEAN]
All Japanese Pantry staples from Japanese Rice, Meat, Flour, Miso etc
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