Almost every meal in Japan comes with a hot bowl of miso soup. This miso soup includes three local kinds of mushrooms: bunashimeji (also known as beech mushrooms as they often grow on fallen beech trees), succulent and woodsy maitake, and chewy, long yet tiny capped enokitake. These are combined with Choko Shoyu's barley miso from Nagasaki and 10 billion shielded lactic acid bacteria which helps to highlight each mushroom’s unique flavor and texture.
Choko was established in 1941 by 29 local soy sauce producers as the first soy sauce cooperative in the industry. The group has carefully preserved traditional brewing techniques of soy sauce and miso with a commitment to safety, quality and taste, as well as the United Nations’ SDGs (Sustainable Development Goals). They are also a member of the Good Food Making Association - an organization that is reexamining food in pursuit of health and deliciousness in daily life. They believe that those who produce and sell food have a responsibility to preserve traditional, seasonal flavors while protecting the environment.
How to prepare:Mix contents of the package with 160ml boiling water.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.