Hatcho miso powder & vanilla ice cream is a premonition of a new taste. Just sprinkle powder and you will be drawn into a world you have never tasted before! It is truly a fusion of Japanese and American flavors.
Hatcho miso is the most historical miso in Japan. By bringing out the umami of the ingredients, it upgrades the dishes.
All you have to do is sprinkle Hatcho Miso Powder on food to bring out its flavor and richness, transforming your daily meals into delicious and healthy ones.
Brings out the tastiness of the juicy meat!
to easily make a side dish!
to make it all the more delicious!
・ Small bag with 0.07 oz that is used up in one time
・ Large bag with 7.05 ounces that can be used 100 times
To make miso soup in one bowl, you need about 0.5 oz Hatcho miso powder
This Hatcho Miso Powder Small Bag is a single bag that you can easily take with you at lunch or when you go out.
When the steak comes out at the restaurant, sprinkle a bag from your pocket. When the french fries come out, sprinkle another bag. When the dessert vanilla ice cream comes out, sprinkle another bag.
Hatcho Miso powder not only upgrade the dishes, but also turns it into a dish that is good for your health.
If you always have this Hatcho miso powder large bag in your kitchen, it will be useful for the last finish for upgrading the taste of the dish.
Try this powder topped before serving the hamburger. Try this powder topped before serving yakitori. When making curry rice, mix this powder into it.
There is no doubt that your family and friends will praise a nice person who is good at cooking!
Hatcho miso, a soybean miso, contains less salt than other types of miso and more melanoidin, an antioxidant. This is why it is darker in color than other miso.
The antioxidant effects of melanoidin are expected to suppress the rise in blood sugar levels after eating and inhibit the production of carcinogens.
In 2003, a Japanese research group announced the results of a study that showed that the more miso soup you consume, the less likely you are to get breast cancer. The study was conducted on about 20,000 women in their 40s and 50s living in Japan, and tracked the relationship between the intake of soy products such as miso soup, tofu, and natto, and the incidence of breast cancer over a 10-year period.
No clear relationship was found with soybeans or other soy products, but to their surprise, with miso soup, the more they drank, the less likely they were to develop breast cancer.
Some people may refrain from eating miso because of its high salt content, but one study has actually shown that miso, despite its high salt content, has a protective effect against high blood pressure, stroke, cancer, and radiation damage. This suggests that the sodium in miso may behave differently from salt (NaCl) and may have something to do with the fact that Japan has a long life expectancy in spite of its high salt intake.