Soybean paste is one of a traditional Japanese condiment. It is known and popular both domestically and internationally as ”MISO”, which is the original Japanese name.

The ingredients are just simple, soybeans, rice, rice koji (the fungus Aspergillus oryzae fermented on rice) and salt. It is a fermented food by the fungus Aspergillus oryzae, that is only in Japan, which is rich in nourishment such as the amino acid .

Miso is made in all over Japan. We used to make miso at home in the old days, it is not exaggeration to mean miso as “the taste of family”.

Handmade miso becomes the boom to a younger generation in these days. Miso making workshop is held in many places, it attracts our notice as an efficient food for health and beauty.

Not a few people think to pick miso of each local places up to your home as a souvenir of a trip. Though there is a smaller package for souvenirs, miso is a heavy stuff. Miso has many varieties, taste and saltiness differs at each, it is not easy for beginners to measure and recognize how much is the appropriate amount.

Some younger generation also don’t know about it as well as taking soup stock in the traditional way.

Instant miso soup is so useful for them. Miso, stock flavor and toppings per serving is packed, open and squeeze it in a soup bowl and add hot water. However, the latest instant miso soup is advancing more.

One is freeze-dried miso with dashi and toppings which is individually packed. It is very easy, put it in a cup and add hot water. It is light and easy handling, but you need cup for preparation and it is a bit expensive for daily use.

The other is a cup miso soup. It is like a cup noodle, you open a top cover and put miso and toppings, add hot water then it is ready. The price is reasonable. But miso may stick to your finger when opening the package.

Then finally comes the latest style,” Quick & Rich cup miso soup”, just open and add hot water!