Hikari Miso Makanai Instant Miso Soup
Shinshu miso is a traditional dry miso that combines a refreshing flavor and rich aroma thanks to the action of yeast and lactic acid bacteria. However, since sweeter miso is preferred in modern times, each manufacturer is gradually evolving its flavor and taste to meet the needs of the times, such as using lactic acid bacteria. It is very healthy and often eaten together with a variety of vegetables. It goes well with chicken, pork, beef, and seafood broths. It also goes well with other fermented foods such as cheese and butter.
Kuradashi Shinshu Koji Miso (5 servings)
This naturally brewed miso is made once a year during the "big cold brewing" period and matured slowly for more than three years. Soybeans are made from Hokkaido's Toyomasari (a type of red bean) and rice is made a major rice brand produced in Japan. It is characterized by its mellow aroma, strong flavor, and subtle sweetness.
3 Kinds of Shinshu Miso (5 servings)
This 3 Kinds of Shinshu Miso is a blend of three types of miso selected by a miso maker. The sweet koji miso is rich in rice malt, the mellow red miso is rich in the umami of soybeans, and the light miso brings out the full flavor of its ingredients. By combining these three distinctive types of miso, you can enjoy a well balanced, full bodied, deep flavor.
