Miso is also called flour drum sauce. Its main raw material is soybean, which is fermented by adding salt and koji. Much like China's northeast soy sauce, broad bean paste and lobster sauce. Miso is mainly used in soup, but also in various dishes.

Miso is very popular in Japan and is usually added to soup to make it more delicious. It can also be used for meat stews and hot pot soup bases. People in Taiwan Province Province love to eat miso, and miso should be added to all kinds of pickled side dishes, cold dishes and barbecues.

Matters needing attention in eating miso

When using only miso, it should be noted that this seasoning does not last long, so it is best to add miso at the end when cooking soup. You can turn off the heat if you cook it a little, and it will lose its fragrance if you cook it for too long. If miso is used to stew, it is best to add miso on both sides, once in the middle and once before cooking, which can better enhance the fragrance.