Japanese Soybean paste, available in 2 flavours:
White miso is made from soybeans that have been fermented with a large percentage of rice which results in a definite sweet taste. It’s best used in condiments like mayo or salad dressings, or in light sauces.
Red Miso is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It is perfect for hearty soups, braises, and glazes.
Water, soybean (33.7%), rice, salt, ethyl alcohol
Water, Soybeans (31.8%), Rice, Salt, Ethyl Alcohol
COUNTRY OF ORIGIN
Product of Japan