KAKUKYU Hatcho Miso Paste made only from Soybeans and Salt, Traditionally Fermented for 2-years in Aichi Japan, Non-GMO, No MSG(300g) 3 pack

・KAKUKYU Hatcho Miso was devised about 400 years ago by Shogun Tokugawa Ieyasu as rations to maintain the health of soldiers going to the battlefield. Inheriting that traditional method, it is an especially high-quality miso made by fermenting it in a natural environment for two years. ・Long-fermented miso is not only good for your health, but is also highly valued as a seasoning that brings out the richness and umami of dishes. ・Dissolving Hatcho Miso in dashi powder and hot water, and adding dried wakame or dried aonori seaweed makes a fragrant miso soup. ・When making curry, adding Hatcho Miso to curry powder or curry roux and simmering it will result in a rich and delicious curry. ・Adding Hatcho Miso to stews such as gumbo will enrich the flavor and make the dish delicious. ・Hatcho Miso can be stored at room temperature for more than two years. After opening, seal the bag and store it in the refrigerator, and consume it within a few months.