brand	Ichibiki
product shape	stick
number of units	6.00 bottles
number of products	6
Package information	Bottle
flavor	Kelp, Miso, Bonito
Product weight	450 grams
package weight	2.82 kilograms

Ingredients: sugar, soybean miso (soybeans (non-genetically modified), salt), rice fermented seasoning, rice miso (soybeans (non-genetically modified), rice, salt), brewed vinegar, liquid glucose, sesame, dried bonito extract, Salt, yeast extract, kelp extract, alcohol, thickener (modified starch, xanthan gum)
Product size (height x depth x width): 195mmx160mmx100mm

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brand	Ichibiki
product size	18.21 x 29.9 x 18.49cm; 450g
Product type	stick
Container type	Bottle
Maker	Ichibiki
Product weight	450 grams

A delicious smile for both the person who eats it and the person who makes it

“Oishisa Smile” is a promise between Ichibiki and our customers. We will bring smiles to people who eat and prepare food, and contribute to dining tables full of smiles.

“I want to make seasonings that are easier to use and that anyone can easily use! I was born from such a thought.

Menu various miso commitment

• It is a miso sauce made by blending rich soybean miso and rice miso to add sweetness.
• The flavor of the bonito and kombu seaweed is strong, so this one alone will determine the taste.

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Characteristics of the soybean miso used

• Salt content is lower than other miso
• Soybean miso is often thought to have a high salt content due to its dark color and strong umami flavor, but compared to other types of miso, its salt content is low. Also, the salt content of miso has been found to be less absorbed than salt water with the same amount of salt.
• For those concerned about blood pressure, miso soup with plenty of potassium-rich green and yellow vegetables, potatoes, and seaweed is recommended.
• Since soybeans are the main ingredient, there are many protein and umami ingredients.
• Compared to other types of miso, soybean miso contains a large amount of soybeans, so it contains a large amount of protein and umami (glutamic acid).
• Soybean miso tastes better the longer it is simmered
• The "umami" and "richness" that are the characteristics of soybean miso become stronger as it is simmered. Typical stewed dishes using soybean miso include miso-nikomi udon and doteni.
• A little bit makes the food tastier
• Soybean miso protein is broken down into amino acids and peptides. By adding a little soybean miso to your usual dishes, you can increase the flavor and richness.

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Miso dishes every day with various miso menus