Organic Reduced Sodium Miso Paste, 13.2 OZ

The origins of Miso can be traced back to China as early as the 4th century BC. Around 800 BC, the written word "Miso" first appeared. In Japan, Miso was reportedly introduced in the 7th century by Buddhist monks. The process of making Miso was gradually refined, and it became a vital part of the samurai diet. Industrial production of Miso began in the 17th century.

Miso is high in protein and rich in vitamins and minerals, playing an important nutritional role in feudal Japan. It is still widely used in Japan, both in traditional and modern cooking, and has gained worldwide interest. Marukome Co., Japan's largest producer, manufactures approximately 100,000 tons of Miso annually.

Made from soybeans, rice, and salt, Miso is a fermented paste that is brown in color and has a pleasantly salty and tangy taste. While the most common use of Miso is in Miso soup, it also adds a unique burst of flavor to salad dressings, sauces, marinades, baked tofu, vegetable dishes, and even dessert sorbets.

Miso is manufactured by mixing soybeans, rice koji, and salt, and allowing them to ferment. The aging time, ranging from weeks to months, depends on the specific type of Miso being produced. Once the process is complete, the aged Miso is ground into a paste similar in texture to butter. The color, texture, and degree of saltiness of a particular Miso depend on the ingredients used and the duration of the aging period.

Miso ranges in color from white to brown, and it is organic, gluten-free, vegetarian, and vegan. Made in the USA, a 375g (13.2OZ) jar of Miso can be used to make about 25 cups of Miso soup. In addition to authentic Japanese Miso soup, Miso can be used as a secret seasoning for various soups, dressings, and even original seasonings.

The written word "Miso" first appeared around 800 BC, and it has played a vital role in the culinary life of Japan for hundreds of years. More and more, the salty taste and buttery texture of Miso are becoming popular in the West, as a favorite ingredient in a range of recipes.

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