KEY INFORMATION
A mild Shinshu white miso. It is blended for mildness with bonito dashi and kelp dashi that perfectly match its flavor.
COUNTRY/PLACE OF ORIGIN
Japan
PREPARATION
- How to make miso soup with tofu (4 Servings)
– Boil 4 cups (27fl oz., 800ml) water in pot.
– Add tofu (5 oz.), wakame seaweed (1.4 oz.) and cook for 2 to 3 minutes.
– Turn off heat. Gently dissolve 4 Tbsp. (2.1oz.) of Miso paste into above mixture.
– Re-heat pot. Turn off heat as soon as water starts boiling. Serve hot.
STORAGE INFORMATION
- – Store in a cool and dry place
– Keep away from direct sunlight.
ADDITIONAL INFORMATION
– Imported by Sinhua Hock Kee Trading (S) Pte Ltd, No 463 Tagore Industrial Avenue Singapore 787832
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