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Sempio Soy Bean Paste for Miso soup
NET WT.: 2.09 LBS / SERVING ABOUT 63 AMOUNT PER SERVING: Calories 25 / Calories from Fat 5
INGREDIENTS: Soy bean, pure water, pure salt
Miso (fermented bean paste) is a concentrated, savory paste made from soybeans--often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive. Miso is versatile: It can be used in a soup, marinades, dressings, stews, dips, and casseroles; though Americans are probably most familiar with miso soup, which is a combination of miso paste (usually hatcho miso; see below) and dashi (Japanese stock made from dried bonito flakes). There are two methods for making miso paste: traditional and commercial. The traditional method ages the miso paste in large wooden fermentation casks at the temperature of the environment. Traditional manufacturers use whole ingredients and natural sea salt and tend to allow their miso to age for at least six months. The commercial process of making miso paste accelerates temperature-controlled fermentation in plastic or stainless steel holding tanks.
DISTRIBUTOR: SEMPIO Food Services, Inc.
PRODUCT OF KOREA(ROK) |
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