Nowadays besides traditional miso, Japanese producers are also producing flavored miso such as yuzu miso, tomato miso or walnut miso. These different kinds of miso go well with vegetables, meat, fish, but it can also be used to make new style of dip or original desserts.
Miso is made by steam-boiling soybeans, adding koji (fermentation starter), salt, and water, fermenting, and maturing. Rice koji makes rice miso. Barley koji makes barley miso. Soybean koji makes soybean miso.Miso is a very healthy ingredient because of the fermentation.
Please visit our booth A 063 Hall 1.1. to taste 3 special kinds of miso – yuzu miso, tomato miso and walnut miso - that not only fit Asian cuisine but also Western food. These products can be found on our platform, Japan Street.
