Japanese Soya bean Paste Seasoning Sauce for Restaurant / Supermarket

Quick Detail:

1.Name: Japanese Soya bean paste

2. Ingredient: rice, soy bean, salt, water

3.Type: white/dark

4. Certificate: ISO, Haccp

5. NON-GMO

Description:

The predecessor of miso originated in China during the 3rd century BC or earlier, and it is probable that this, together with related fermented soy-based foods, was introduced to Japan at the same time as Buddhism in the 6th century AD. It’s been popular in Japan due to nutrition and unique taste.

Miso is also called Japanese soy bean paste. It is a very good condiment and is used for soup base often.

Miso is rich for protein, fat, saccharides, iron, calcium, zinc, vitamin ect. It prevent cancer; control cholesterol; fat; diabetes ect.

> Economical

> Natural

>Convenient

>match with many vegetables

>Shelf life: 12months

> Place of origin: China

Application:

It can be eaten directly or added during the cooking. Miso, as a traditional , is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with soup stock ect .

Tips: Miso is not suitable for durable cooking or boiling which will lose its unique taste and smell. So miso is the last one to put into pot.

Storage:

Keep in cool and dry place without sunshine. Miso changes color easily in summer and hot condition. It’s better to order miso in cool weather.

Packing:

200g*24, 500g*20, 1kg*10 and 20kg bulk

We export to supermarket and restaurants. Different packing is acceptable. The above is our current packing way. If you need more style; pls feel free to let us know. We provide OEM service and accept customer’s made to order.

Why Choose us?

1. All the raw material is sourcing from the best planting base. Absolutely Natural!

2. The production capacity is not full. It is ok to accept any urgent order or large quantity order.

3. Accept customer’s inspection before loading or product testing or quality control ect.

4. Sample order is acceptable. No need worry about MOQ restriction.

Shipping