A Japanese fermented soya food used to make miso soup. Can also be used to flavour soups, stews and sauces.
Cultured barley, whole soya beans, sea salt and water
One teaspoon of miso seasons about one cup of liquid.
Harmless white yeasts may develop from exposure to air. Simply skim off. Store in a cool dark place. Refrigerate after opening.
Contains soya and gluten.