Authentic Japanese soy paste aged in wooden barrels for 18 months, it has a rich and tasty flavor, ideal for cooking in winter and summer.
Well, what can we do with this... well, it can be added to the broth to make miso soup or miso sauce, it will simply depend on the amount you add (the darker, the more spoonfuls). The ideal is not to go over 2 or 3 tablespoons or we will give it an excessively salty flavor.
But it is not only useful for miso soup , it is incredible how good the noodles or boiled noodles turn out if we add a bit of pasta aka miso to the boiling water, this way we will not have to salt them since they will have all the soy flavor and necessary strength .
It keeps very well in the refrigerator for a long time once opened.
