Analysis:

Miso is made of lobster sauce (soybean), which is mainly mushy. It is a condiment and also used as soup.

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").

References:

Ivu/ Chinese/Frequently Asked Questions/Major _gb

Miso-China We used Japanese miso. It is a condiment, which originated in China or southern Thailand. Japan and Korea are very popular. It is similar to soybean paste and soybean paste made of beans through mold propagation. Mainly divided into three categories: rice and wheat are steamed and propagated by mold, and then mixed with steamed beans and salt to make rice miso and wheat miso, or bean miso directly propagated by mold on steamed soybeans, that is, rice miso, wheat miso and bean miso.

Miso can be used for scalding miso and steaming fish, meat, vegetables, cold dishes and so on. Miso is rich in protein, fat, sugar, iron, zinc, calcium, vitamin B 1, B2 and nicotinic acid. Long-term consumption can prevent liver cancer, gastric cancer and colorectal cancer, inhibit and reduce cholesterol in blood, inhibit fat accumulation in the body, and prevent constipation, hypertension and diabetes.

All major supermarkets sell Korean or Japanese food condiments.