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Hanamaruki White Miso 1kg

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Hanamaruki White Miso 1kg

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Best Brand from Japan & Korea Best Brand from Japan & Korea

What makes Hanamaruki White Miso 1kg different

Using the selected high-quality soybean, the rice koji was finished in a refined lightly colored miso with a refreshing flavor of 6.5 percent. It is characterized by good compatibility with any ingredients for miso soup and cuisine, it is a dish recommended for professional use for business.

Ingredients: Soybean (US / Canadian) · Rice (domestic · imported) · Salt (domestic)


Volumen
1kg

Energie

MHD
N/A

Brand
Hanamaruki
ITEM ID: NN-42
Food » Cooking Essentials » Miso and Bean Paste
Nikan Bestseller-Ranking: Nr. 774 in Food (Sehen Top 100 in Food)
Nr. 210 in Cooking Essentials > Miso and Bean Paste
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Energy Fat Carbohydrate Sodium (Salt) Protein
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Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

Item Details
Nutrition
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Item Popularity
Imfortant Information

Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

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Best Brand from Japan & Korea Best Brand from Japan & Korea

Miso and Bean Paste in Korea und Japan

Korean beanpaste is similar to Japanese miso, which is a fermented food representing both Korea and Japan, but they are actually different.

Recently, 'Fermented Food' has emerged as one of the trends in food all over the world, and there is a growing interest in Japanese miso and Korean beanpaste. Both miso and Korean beanpast were made by fermenting soybeans, but there is a difference between the two. Miso is one of the essential fermented foods for Koreans. The soybean fermented soybean paste is different from the smile, except that only the pure soybean is fermented.

Unlike the miso in Korea, Japanese miso is made by mixing leaven with soybean. The name of miso changes according to the ingredients of the yeast that goes into the beans. Japanese miso made by putting the rice flour on the soybeans is known as 'Kome miso', and the miso with the barley yeast on the soybeans is 'mamemiso'.

Enjoy Japanese miso and Korean beanpaste loved all over the world as healthy food at NikanKitechen!

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Hanamaruki White Miso 1kg

Hanamaruki White Miso 1kg

Using the selected high-quality soybean, the rice koji was finished in a refined lightly colored miso with a refreshing flavor of 6.5 percent. It is characterized by good compatibility with any ingredients for miso soup and cuisine, it is a dish recommended for professional use for business. Ingredients: Soybean (US / Canadian) · Rice (domestic · imported) · Salt (domestic)

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