Description
Miso (pronounced Meé-So) Is One of Asias Most Important Foods. The Ancient Chinese First Discovered This Remarkable Delicacy and Prized It for Its Great Taste and Nutritional Benefits. Originally Reserved Exclusively for Nobility, Miso Was Later Shared More Widely and Became a Valued Staple in Kitchens Throughout the Orient for over Two Thousand YEARS.TO Make Miso-Cup, Our Miso Craftsmen Age Soybeans and Rice with a Special Starter Culture. Sea Salt Is Used to Regulate the Natural Aging Process. In Japan, Soup Made from Fresh Miso Is Thought to Impart Numerous Healthful Benefits and the Japanese Have Performed a Great Deal of Research to Investigate These BENEFITS.MISO Is a Classic Soyfood and Has Been the Subject of Media Attention Thanks to Americas Recent Recognition of the Important Role Soyfoods Can Play in a Healthful Diet. Miso Is a Wonderful Source of Isoflavones, and Also a Good Source of Friendly Lactic Acid Bacteria (similar to Friendly Bacteria Found in Yogurt But Completely Non-Dairy in the Case of Miso). Miso Is Naturally Rich in Protein and Is a Satisfying Vegetarian Alternative for Those Weaning Themselves from High Meat Diets. All Miso-Cup Varieties Are Crafted from Select Blends of Naturally Aged Miso. We Freeze-Dry the Fresh Unpasteurized Miso to Retain Its Maximum Flavor and Nutritional BENEFITS. In 1978, Miso-Cup Was Introduced to the World in Two Convenient, Delicious Varieties. Golden Vegetable Miso-Cup Offers a Light and Flavorful Soup Garnished Only with Onions and Parsley. Savory Miso-Cup with Seaweed Offers a Dark, Full-Bodied Flavor with the Typically Asian Addition of Wakame Seaweed. Both Soup Mixes Were the First to Offer Consumers 'convenience Without COMPROMISE.' Perhaps the First Natural Convenience Soup, Miso-Cup Continues to Offer Simple, Wholesome Ingredients, No Msg Or Other Questionable Additives and a Fully Vegan Source of Complete Protein ? with Complementary Amino Acids from Its Grain and Legume INGREDIENTS.
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