Miso is salty bean paste, created by fermenting mashed cooked mean and salt with a culture stater called “koji”. under the process of natural fermentation the cooked bean experience a biological transformation in which their protein, oil, fats and carbohydrates are converted into easily absorbed fatty acids, simple sugar and amino acids.. Not only used for Miso Soup, but miso paste can be used as your seasoning in stir fry dishes to enhance the taste in a healthier way. Can use for marinate fish, meat etc.
