Miso is a specific Japanese product, fermented, from rice, barley and / or soy with salt. The origins of this product precede the Shoyu soy sauce, which is made from the same ingredients, by at least a few hundred years. Until a few decades ago, miso was made in the household, each family having its own miso.
Miso can have a variety of flavors and colors, depending on the raw materials used, the climate, the environment and the local taste.

Ingredients: crop barley * (32%), barley sown with yeast * (48%), sea salt, water.
* Organically grown products

How to use: it can be used to prepare an authentic Japanese miso soup, or to season or flavor other soups, stews or sauces.
Add a teaspoon of miso, previously dissolved in a small amount of liquid, to a cup of soup / liquid, towards the end of cooking.

• Harmless white yeasts may develop due to exposure to air. Simply remove them.
• Store in a cool, dark place after opening in the refrigerator.