(Free shipping)Marukome Ryotei Miso Seaweed Wakame 161g*

(Free shipping)Marukome Ryotei Miso Seaweed Wakame 161g*



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Marukome Instant Miso Soup with Seaweed
8 Servings!
Authentic 150 years old Japanese Miso company Marukome

Gluten Free

About Marukome
Since ancient times Japanese people have consumed grains such as rice and soybeans that are fermented by the power of microorganisms.
Japanese fermented food has wide varieties ranging from condiments (such as soy sauce, miso, vinegar, mirin), luxury grocery items (sake, shochu) to food products (natto, pickles).
These tasty, preservable and healthy fermented foods have become a major part of Japanese dining.
Miso is an essential condiment in Japanese cuisine where miso soup is almost always served with a bowl of steamed rice.
Marukome has, since its inauguration in 1854, supplied fermented food (especially miso) to its customers for more than 150 years.
Marukome has always been in search of new ideas, methods, and inventions.
During the process, Marukome developed convenient miso products that contain dashi stock and proposed easy-to-use containers such as plastic jars.
As a result, Marukome has now become the largest miso supplier in Japan.
Japanese cuisine evolved in its own way, and has been registered as one of the world’s intangible cultural heritages along with other cuisines such as French, Mexican, and Mediterranean.
Healthy and beautiful Japanese cuisine which fully utilizes raw materials is currently widely accepted and consumed all over the world.
Marukome hopes to introduce and further spread Japan’s proud fermented condiments to the world centering on miso and koji.

miso's origins can be traced to China as far back as the 4th century BC. The written word Miso first appeared around 800 BC.
In Japan, it is said that Miso was introduced in the 7th century by Buddhist monks.
The process of making Miso was gradually refined and it became a vital part of the samurai diet.
It was in the 17th century that industrial production of Miso first began.
High in protein and rich in vitamins and minerals, Miso played an important nutritional role in feudal Japan.
Miso is still widely used in Japan, both in traditional and modern cooking, but it has been gaining worldwide interest, as well.
Marukome Co. manufactures approximately 100,000 tons of Miso annually, making it Japan's largest producer.
Made from soybeans, rice, and salt, Miso is a fermented paste. It is brown in color and tastes pleasantly salty and tangy on its own.
While the most common use of Miso is in Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets.
Often called "soybean paste" by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years.
More and more, however, the salty taste and buttery texture of Miso is becoming popular in the West, as a favorite ingredient in a range of recipes.
Miso is manufactured by mixing soybeans, rice koji and salt, and allowing them to ferment.
The aging time, ranging from weeks to month, depends upon the specific type of Miso being produced.
Once this process is complete, the aged miso is ground into a paste similar in texture to that of butter.
The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the aging period.
Miso ranges in color from white to brown.

@@@ Free shipping item @@@

We offer free shipping!!
but the retail packing will be removed to save shipping cost.

if you need original packaging please let us know so we can send it by parel (shipping charge $7.20)


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(Free shipping)Marukome Ryotei Miso Seaweed Wakame 161g*

(Free shipping)Marukome Ryotei Miso Seaweed Wakame 161g*

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