ingredients: barley (37.8%), soybean (35.1%), sea salt, water, koji Preparation mode: Add to the end of cooking in soups without letting it boil. the miso is already salty, so it is not necessary to add salt to dishes prepared with miso. the eventual appearance of clear lumps on the surface is due to the presence of an amino acid (thyroxine), which develops naturally in fermented miso.