The soybean paste (miso) with rice and white soybean contains more carbohydrate and less sodium thanks to concentration of rice. This derives the sweetest taste of our miso collections, with shorter fermentation.
And this miso would be more popular in Europe because of its mild & unpasteurized taste.
Ideal for:
- Mild soup in summer
- Miso soup
- Sauce
- Substitute for salt & increase taste of vegitables thanks to its “umami”
