Miso is a Japanese fermented food made by fermenting grain.
Miso is a regular seasoning, which is spreading all over the world as a taste of Japan.
Miso is well known as a "seasoning" inevitable to Japanese dieters since the ancient times, as well as a nutritious "soybean-fermented food".Its main nutrient contents include protein, carbohydrate, ash, vitamin and mineral, as well as more than 10 types of amino acid required for adjustment of the body condition. Affluent nutrition of soybeans is dissolved by enzyme, and 60% of protein is melted in the water, and 30% turns to amino acid. Accordingly, in terms of nutrition support, Miso allows us to take nutrition much easier than directly eating soybeans.
It is not only tasty but also an ideal food with regard to nutrition support.
Miso is known to have the following effects.
Our miso is made according to traditional methods using carefully selected ingredients. When fermented and aged slowly, miso becomes an even healthier and more deliciousfood. KANESA's miso is made slowly and carefully the old-fashioned way. To make excellent miso, it must be carefully turned over many times by hand during the fermentation process so that plenty of air absorbed into the miso can activate yeast.