YAMASAN KYOTO UJI White Miso Paste with Malted Rice, Japanese Traditional Fermented Food, Easy Squeezable Tube (350g) YAMASAN KYOTO UJI White Miso Paste with Malted Rice (350g)

For over 25 years, YAMASAN has been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea, inspired by the demands of our international customers to make these products available worldwide. Our dedicated team showcases the essence of Japanese traditions and delivers authentic Japanese cuisine so you can enjoy the country's rich food culture anywhere in the world.

What makes Japan the world's most long-lived country? The interaction between soybeans and koji-inoculated grains, along with salt, are the basic ingredients used in the preparation of miso, which has numerous essential health-giving components. Miso helps suppress high blood pressure - by drinking miso soup regularly, one can reduce overall sodium intake by 30%. Furthermore, miso directly lowers blood pressure due to inherent components that make it easier to release salt from the kidneys. Consuming one bowl of miso soup a day also improves blood vessel age and has skin-beautifying, moisturizing effects thanks to the antioxidants in miso. There is also strong evidence that consuming miso in the daily diet helps ward the body against cancer. The fact that the Japanese people live longer than any other nation is proof that Japan historically has had a healthy lifestyle and diet.

The standard Japanese recipe for miso soup is extremely simple: miso paste, a few cups of water, cubed firm tofu, shiitake mushrooms, green onions, and wakame seaweed. While some accompaniments might change or be left out, these are the main ingredients. It's important that the water not be boiling when you add the miso paste, otherwise the beneficial bacteria won't survive. Miso soup has a very quick cook time, with everything being added in after the water has cooled from boiling.

Miso paste is a traditional Japanese seasoning, the product of a fermentation process using rice, barley, or buckwheat along with cooked soybeans, lots of salt, and an activating agent called Aspergillus oryzae. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, playing an important nutritional role in feudal Japan. It is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.

This refreshing salad featuring the perfect combination of flavors and textures will have your taste buds dancing. If you're not a fan of onions, you may want to use half the amount. Don't forget to save any leftover miso - it will be good on just about anything!

Miso is very compatible with meat. This Miso Marinated Meat recipe will tenderize the meat and pull out the savory "umami" flavors within it for a mouth-watering and satisfying meal. Use this marinade with all types of beef, pork, fish, and chicken.

White miso, or shiro-miso, is a sweet rice miso made with a high ratio of rice koji to soybeans and a shorter maturation period, resulting in a lower salt content than other miso. Its unique aroma and sweetness enhance the flavor of the ingredients. Unlike the more common red miso, white miso is characterized by its pale color, often using rice malt as an ingredient. This shiro-miso uses twice as much rice malt as soybeans, giving it a natural, mild sweetness from the koji. In Japan, shiro-miso is often used in miso soups and zoni, but it is also delicious in stews, soy milk, and pasta cream sauces. We chose a tube-type packaging for this shiro-miso so it can be used easily and conveniently when cooking, whether at home or outdoors.

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