Miso is salty bean paste, created by fermenting mashed cooked mean and salt with a culture stater called “koji”. under the process of natural fermentation the cooked bean experience a biological transformation in which their protein, oil, fats and carbohydrates are converted into easily absorbed fatty acids, simple sugar and amino acids..
Nutritional Facts (PER 100 GRAM):
|of which sugar||18.6gm|
Ingredients: Soybean, Rice, Salt, Alcohol, Vitamin B2
Storage Instructions: Deep freeze at minus 18′ or below, Do not refreeze once throw.