Ingredients: Soybean* (47%), brown rice* (33%), sea salt, water, koji (Aspergillus oryzae) spores.

method of preparation: Add at the end of cooking in soups without boiling. Miso is already salty, so it is not necessary to add salt to dishes prepared with this food. The eventual appearance of clear lumps on the surface is due to the presence of an amino acid (tyrosine) that naturally develops in fermented miso.
Store in a cool, dry place.

Nutritional analysis per 100g:
Energy: kcal.158/kJ.662
Carbohydrates: 10.4g
of which sugars: 7g
protein: 12g
Fats: 6.10g
of which saturated:0.10g
Dietary fiber: 4.50g
Salt:12