Coming soon
Organic white miso meets the bright heat of ginger in a nourishing instant miso that tastes anything but instant. Real ingredients, real flavour, a new gut health ritual in every cup. Certified organic, gluten free, and vegan.
有機白味噌に、生姜のさわやかな辛味が出会い、インスタントとは思えないほど本格的な味わいの栄養豊富な即席味噌スープです。 本物の素材、本物の風味。一杯ごとに新しい腸内ケアの習慣を。 有機認証取得、グルテンフリー、ヴィーガン対応。
Miso is a fermented paste of soybeans, salt and—usually—rice or barley. The result is umami-rich, deeply savoury, and one of the pillars of Japanese cooking.
In practice: beans and grain are inoculated with koji, a mould culture, then left to ferment for months or years. White (shiro) miso is younger and milder; red (aka) miso is fermented longer and carries more depth and salt.
It has been made in Japan for over a millennium—in temples first, then in households and at scale. What began as preservation is now a staple of both traditional and modern kitchens.
Nutritionally, miso offers protein, B vitamins and beneficial bacteria. The live cultures are sensitive to fierce heat; many cooks add miso off the boil or at the end of cooking to keep its character—and its benefits—intact.