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Japanese Seasoning | Seasonings commonly used in Japanese food (Part 3)

2023-02-14

Let's talk about miso again. Miso can be said to be one of the masterpieces of Japanese fermentation culture. In the Edo period, there was a saying: It is better to buy miso than to pay doctors. It can be seen that miso has an irreplaceable position in the hearts of Japanese people. It can be said that it is a national seasoning in Japan. It also shows that eating miso is good for your health.

The classification of miso can be said from the following three aspects:
1. From raw materials
It is mainly divided into three categories: rice miso, bean miso and wheat miso, among which rice miso accounts for the vast majority and is a very popular one.

2. From the color
Miso is also divided into three types: red miso, white miso and light miso. The difference is the length of fermentation time. The longer the fermentation time, the darker the color.

3. From the taste
There are two types of miso, Gankou and Xinkou. The sweet miso has a relatively mild taste, while the spicy miso has a stronger aroma and a saltier taste. Generally, the spicy miso is popular in colder places like the Tohoku region of Japan.

The above is the knowledge that condiments should be stored at room temperature and stored in the refrigerator. Lishida seasoning food has always insisted on brewing soy sauce and various sauces with original taste, following the increasingly diversified trend of family eating habits and cooking skills in various countries. , not only sell well in more than 20 provinces and cities across the country, and are well received by customers, but also exported to Europe, America, Africa, Southeast Asia and other overseas regions. Look forward to working with you!

For more details about the product, please contact us:
Tel:86--13570467501
Mobile Phone:+8613570467501
Email:joanne@lishidafood.com

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