Vinegar, noodles soup, ponzu vinegar, miso, ricemalt
Handmade miso series
The U.S. miso
I use triple regional rice
The U.S. miso Product number:1121 |
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I use triple regional rice.
It is the miso which a fragrance and sweetness of the ricemalt such as the amazake are characterized by.
Of course it is recommended to sauteed Nishikyo firing and miso in miso soup.
[indication such as raw materials]
A name: The U.S. miso
Raw materials name: Rice, soybean, salt, wheat
Inner capacity: 500 g
The expiration date: From a bagging day about 12 months
A preservation method: I save it by all means in a refrigerator