.png){kind=logo}
Secure payment
Payment by credit card, check and bank transfer.
Sending around the world
Shipment anywhere in the world and in the European Union without customs duties.
Satisfied or refunded
You have 14 days to return your order without reason.
Red miso soup, KIKKOMAN INST.SHIRO MISO
Red miso soup, KIKKOMAN INST.SHIRO MISO
Brand
DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 3 x 10 g |
|---|---|
| Energy | 157 KJ / 38 Kcal |
| Fat | 1.6 g |
| Carbohydrates | 1.7 g |
| wich Sugars | 0.8 g |
| Protein | 2.6 g |
| Salt | 2.1 g |
| Retention |
Read more
White miso soup, KIKKOMAN INST.SHIRO MISO
Bag of 3 portions of instant white miso soup.
Ingredients: White miso powder (soybean, rice, salt) (81%), dehydrated seaweed, dehydrated wheat gluten, bleached starch, flavor enhancer (monosodium glutamate, disodium inosinate, disodium guanylate), powdered bonito ( fish), powdered kelp, dehydrated spring onion, yeast extract, acidity regulator (sodium carbonate).
Preparation tip:
Pour the contents of a sachet of miso and a sachet of garnish into a small soup bowl. Add 160 ml of boiling water and mix gently.
~
The white miso, it is the least salty miso, it has a creamy texture. It is very popular in the Kyoto region, it is also used for desserts, but can also be used in dishes to bring sweetness. It can also be used in sauces or dressings to bring smoothness.
Miso soup is present in almost all Japanese meals, there are many ways to prepare it. You can add lots of seasonal vegetables to it, cook beforehand in a dashi broth, you can also use more or less salty miso.
seen recently
also available
TRUSTED SHOP CUSTOMER REVIEWS
