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):

Appropriate Values
Energy 192kacl
protien 11.4gm
total carbohydrate 23.2gm
of which sugar 18.6gm
total fat 6.0gm
saturated fat 0.91gm
trans fat 3.4gm

Ingredients: Soybean, Rice, Salt, Alcohol, Vitamin B2

Storage Instructions: Deep freeze at minus 18′ or below, Do not refreeze once throw.