[Contents] 650g
Energy: 194kcal/per 100g [Ingredients] Soybeans (not genetically modified), rice, salt, bonito powder, Soda bonito powder, bonito extract, protein hydrolyzate, kelp extract, seasonings (amino acids, etc.), alcohol [Marukome [Respectfully made] Founded in 1854, Marukome's "Kyo Kaiseki". Slowly aged Shinshu red miso is flavored with Hokkaido kelp and Yaizu bonito flakes.
[Salt reduction] With a salt content of 11.7%, it goes well with any ingredients, and is suitable for dishes and hot pots where you want to fully enjoy the taste of miso. We support the healthy lifestyles of consumers through traditional Japanese fermented foods.

Raw materials/ingredients

[Ingredients] Soybean (not genetically modified), rice, salt, bonito powder, Soda bonito powder, bonito extract, protein hydrolyzate, kelp extract, seasonings (amino acids, etc.), alcohol

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Product introduction

Founded in 1854, Marukome's "Kyo Kaiseki" has a gold label that brings out a sense of luxury. Slowly aged Shinshu red miso is flavored with kelp from Hokkaido and dried bonito from Yaizu. This is a miso with dashi recommended by Marukome, who is particular about miso and dashi.
With a salt content of 11.7%, it goes well with any kind of ingredients, making it ideal for dishes and hot pot dishes where you want to fully enjoy the taste of miso. It comes in a 650g cup and is easy to store in the refrigerator. We support the healthy lives of consumers through traditional Japanese fermented foods.

Raw materials/ingredients

[Ingredients] Soybean (not genetically modified), rice, salt, bonito powder, Soda bonito powder, bonito extract, protein hydrolyzate, kelp extract, seasonings (amino acids, etc.), alcohol

brand	Marukome
product size	9.3 x 12.09 x 11.81cm; 650g
Container type	cup
Maker	Marukome
Product weight	650 grams

Founded in 1854 Marukome's "Kyo Kaiseki"

A blend of bonito and kombu dashi in a flavorful Shinshu red miso that has been slowly aged.

≪Recommended Recipe≫ Poached Egg with Spinach and Salad Chicken Miso Soup

Miso soup with plenty of high-quality protein from chicken and poached eggs.

■ Ingredients (for 2 people)

Spinach: 100g

Salad chicken (commercially available): 60g

Eggs: 2

Miso (Kyoto Kaiseki): 3 tablespoons

Vinegar: 1 tablespoon

Salt: 1/2 teaspoon

Water: 400ml

■How to make

1. Tear the salad chicken into easy-to-eat pieces. Cut the spinach into 3 cm width.

2. Make a poached egg. Put 1L of water (not listed), vinegar, and salt in a pot, and submerge the cracked eggs in a small bowl. Bring the egg whites together and heat for 2-3 minutes, dip them briefly in cold water, and place them on kitchen paper to absorb the water.

3. Boil a certain amount of water in a small pot, add salad chicken, and dissolve "Kyo Kaiseki". Add the spinach and poached egg, mix well with the soup, and serve in a bowl.

≪Recommended Recipe≫ Spicy Konnyaku Miso Stir-fry

The spicy miso-flavored konnyaku is delicious even when cold, and is perfect as a side dish for bento.

■ Ingredients (for 2 people)

Thread konjac: 1 bag (180g)

Red pepper: 1 piece

Sesame oil: 1 tablespoon

(a) Miso (Kyoto Kaiseki): 1 and 1/2 tbsp

Sake: 1 tablespoon

■ How to make

1. Drain the thread konjac and cut it into easy-to-eat lengths. Remove the stem and seeds from the chili pepper. Mix (a) well.

2. Put sesame oil and chili peppers in a frying pan and heat over medium heat. When the aroma comes out, add the thread konjac and turn the heat up to high, and fry for about 2 minutes while blowing off the juice.

3. Add (a) and fry until fragrant.