
MISO AKA (RED) SOY PUREE
It is obtained as a result of fermentation of soybean puree with sea salt and koji bacteria. As its color darkens, its density increases. It is mainly used in soups.
MISO AKA (RED) SOY PUREE
It is obtained as a result of fermentation of soybean puree with sea salt and koji bacteria. As its color darkens, its density increases. It is mainly used in soups.