THE CULTURE OF MISO

Miso is a traditional condiment of Japanese cuisine

and represents a point of reference on the table for the Asian peoples.

It is a very ancient and natural food  which comes from the fermentation of yellow soybeans and sea salt.

The history of miso is over 2500 years old. It seems to have come  in Japan with gods  Buddhist monks arriving from China during the 7th century.

At that time, fermentation was vital to preserve food during the warmer months.

Soya-only miso is said  "Hatcho Miso"  plays a very nutritional role  important, being rich in proteins, vitamins

and minerals.