Preservation method of miso: black miso, such as hatcho miso or red miso, can be preserved without refrigeration for a period of time, especially for three years.
But this kind of cold storage is just as well. If the sweet miso is yellow, white and sweet, it cannot be preserved without refrigeration.
In addition, if the miso is sterilized at low temperature, it should be refrigerated. Warning! A Japanese brand miso contains fish soup!
Nutritional value/per teaspoon:
36 g calories, 2 g protein, 5 g carbohydrates, 4 g fat and 629 mg sodium (from "Common Porter's Food Values").
Lin Wei is a kind of yellow, transparent and sweet wine, which is made by mixing soju, rice koji and glutinous rice, saccharifying and filtering after one or two months. The conditioning effect of Sanxin Linwei is 1. When cooking food, it can delay the protein denaturation inside the food, increase the water retention of the food, prevent the food from being broken and deformed, and maintain the beautiful shape of the food; 2, preventing the dissolution of food flavor substances, increasing the softness of food and making food more delicious; 3. After the food is cooked, give it beautiful luster; 4. Improve the aroma of food and give it typical Japanese flavor and sweetness; 5, make all kinds of materials closely combined; 6. Deodorization and deodorization; 7. Anticorrosion and sterilization.