brand	Hita soy sauce
product shape	miso
number of units	750 grams
number of products	1
Package information	can
flavor	Miso
Product weight	774 grams
package weight	0.86 kilograms
place of origin	Kyushu region

Hita Soy Sauce: Established in 1843 / Consistent craftsmanship since the establishment of handling natural ingredients Contents: 750g
Ingredients: Rice, barley, soybeans, salt, seasonings (amino acids, etc.), alcohol Preservation method: Store in refrigerator / Expiration date: 6 months from date of production Country of origin: Japan (Oita Prefecture)

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brand	Hita soy sauce
packing size	13.4 x 13.2 x 9.2cm; 774g
Production area (region)	Kyushu region
Production area (prefecture)	Oita Prefecture
Preservation method	Store in the refrigerator for 6 months from the date of manufacture.
Product type	miso
Container type	can
Container type	jar
Maker	Hita soy sauce
Country of Origin	Japan
Product weight	774 grams

It features a creamy and mellow taste.

In addition to carefully selected domestically produced barley, raw soybeans, and salt, the amount of rice has been increased.

miso mayonnaise and vegetable sandwich

Ingredients (for 4 pieces)

• 4 slices of your favorite bread
• Appropriate amount of butter or margarine Ingredients as you like

(what I used this time)

• carrot labels
• marinated purple cabbage
• green leaf
• boiled egg, cheese

A.

• 1 tablespoon high-grade mixed miso
• 1 can 75g canned tuna (drained)
• 1 tablespoon mayonnaise

how to make

• Mix <<A>>. [1]
• Apply butter to the bread, put it on plastic wrap, layer the ingredients and [1], cover with another piece of bread, and wrap tightly with plastic wrap.
• Let it cool down a bit and cut it with the wrap.

Sanma simmered in Korean-style miso

Ingredients (for 2 people) 2 saury fish

• A100cc of water
• Sake 25cc
• 1.5 tablespoons mirin
• 1.5 tablespoons of sugar
• 2 tablespoons high-grade mixed miso
• 1 tbsp special soy sauce
• 1 piece ginger (sliced)
• 1 tablespoon Korean red pepper
• 1 tablespoon sesame oil

topping

• Appropriate amount of white-haired green onion
• appropriate amount of ground sesame

how to make

• Cut the saury into quarters.
• Bring all ingredients A except miso to a boil in a pot, add saury and simmer for 2-3 minutes, then add miso, red pepper and sesame oil and simmer.
• Heat the oil to about 170-175°C, shape the eggplant, shishito and 2 into balls and deep-fry them.
• Arrange in a bowl and top with white-haired green onions and ground sesame seeds.