Quality Wholesale Suppliers of miso cooking sake 

Miso cēng (Japanese: miso *, English: Japanese miso, Japanese Soybean Paste), also known as miso or noodles, is a salty Japanese condiment, one of the main ingredients of Japanese cuisine. There are many types of miso, mainly the difference in the composition and proportion of raw materials. The raw materials used for making miso are beans, rice, wheat, and the like. The preparation method is that the raw materials are steamed, and then fermented by mold and yeast.

The origin of miso

It originated in China or the western part of Thailand. Cui Wei's "Four People's Moon Order": the life of the code to feed the spring wine, must be respected and respected for the summer solstice. Can be used as a sauce: in the first ten days, 菽 菽, cooked in the middle. Use broken pieces as the 'end of the world'. Japan's "and the class of the collection" said that the end of the sauce may be this thing. It is similar to bean paste, soy sauce, cardamom, etc., which are made by the propagation of mold by beans. It is said that it was transmitted to Japan by the Tang Dynasty Jianzhen monk, and there is also a saying that it was transmitted to Japan via the Korean peninsula.

There is also a saying that the use of salt to pickle food derived from the salt-making behavior that has existed since the Japanese Jomon period, and the transition to the Yayoi relics at the end of the Jomon period, found traces of salt-bearing grains. In the following era of the ancient burial mound, the technique of sputum fermentation was developed. In the literature of the Nara period, the records of "not sauce" and "deep sauce" began to appear, which means "the sauce that has not formed a sauce and still has beans left". The era has evolved, and the name has evolved from miso, miso, and taste to the taste.

Method of making miso

The traditional method is to cook the soybeans and stir them, add sea salt to taste, knead them, put them into rice bran or wheat bran, and finally put them in a wooden barrel for storage and fermentation. After two years, the miso is mature, and the surface is mildewed. After the noodles, you will get a fragrant and strong taste. The simmered miso must be kept at a low temperature, and the natto fermentation requires a higher temperature.

Cooking

Japanese families are most commonly used in miso soup. Some places are used to cook Oden, and they can also be used as barbecue sauce.

                                Miso-paste

                            Aka-miso-1kg

                           Shiro-miso-1kg

                               Dark-miso

                             White-miso

                         100g-white-miso

                          Cooking sake

                           1.8L Cooking sake

                        18L cooking sake

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