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Eden Organic Hacho Miso, Traditionally Made in Japan, Soy, Koji, Rich with Umami, Dark Red, 12.1 oz

  • Mã sản phẩm: B0019JNRI8
  • (215 nhận xét)
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  • Unit Count:12.1 Ounce
491,000 vnđ
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Eden Organic Hacho Miso, Traditionally Made in Japan, Soy, Koji, Rich with Umami, Dark Red, 12.1 oz
Eden Organic Hacho Miso, Traditionally Made in Japan, Soy, Koji, Rich with Umami, Dark Red, 12.1 oz
491,000 vnđ
Chi tiết sản phẩm

Tính năng sản phẩm

• The heartiest miso, aged for three years in the traditional manner by the Hatcho Miso Company that began over 650 years ago and uses methods dating to 1337
• Digestive enzymes, protective isoflavones, and fatty acids found in miso contribute to good health.
• Densely nutritious and easy to use in a resealable standing pouch.

Mô tả sản phẩm

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Product description

eden foods traditional japanese

Eden Hacho Miso

Eden Foods logo
Purity in Food

Founded in 1968, Eden Foods is the oldest natural food company in the United States. Its mission is Creation and Maintenance of Purity in Food. EDEN brand is the authentic alternative to commercial food; the purest, best tasting fruits, grains, beans, and vegetables on the planet, from known trusted growers.

Eden Foods Hacho Miso Koji Fermented Soybeans Organic Japanese

Koji Fermented Soybeans

The heartiest miso, aged for three years in the traditional manner by the Hatcho Miso Company that began over 650 years ago and uses methods dating to 1337. Thick, dark, and rich. Digestive enzymes, protective isoflavones, and fatty acids found in miso contribute to good health. Densely nutritious and easy to use in a resealable standing pouch.

  • Aged 3 years in the traditional manner.
  • Traditionally made using ancient techniques in Japan.
  • A distinctive richness, deep flavor, and heartiness.
  • Perfect for soups, dressings, and sauces.
eden miso soup

Traditional Japanese Production and Quality

Eden Hacho Miso is made using whole US organically grown soybeans and a traditional koji fermentation process handed down by miso masters through generations. Healthful bacteria and enzymes break down the carbohydrates and proteins into easily assimilable sugars and amino acids, beneficial digestive enzymes, vitamins and minerals. Such high quality miso is five times higher in protective isoflavones than other soy foods.

Koji is prepared using Aspergillus oryzae spores. This particular species is especially plentiful in the town of Okazaki, in Aichi prefecture where Eden Hacho Miso is produced.

Hacho miso has a distinctive richness, deep flavor and heartiness that makes it particularly suited to cooler climates or seasons. It has been taken on Japanese expeditions to the South Pole and Japanese mountain climbing expeditions as an easy to use and energizing food source with readily available protein. Ancient shogun warriors were fed hacho miso for strength and endurance.

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