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Miso is made of soy bean, and it is another style of soy-bean-based seasoning, that famous soy sauce. Miso is fermented soy-bean paste in a word, while soy sauce is squeezed liquid out of fermented soy-bean. Or, it may be easier for you to understand that Miso paste is used for Miso soup, a traditional and typical soup of Japan.
Takeya Miso Co., Ltd. started its carrier in 1872 in Nagano Prefecture and has become one of the most experienced but traditional Miso manufacturer supplying this very basic condiment for the life of Japanese people.
Enjoy this handy Miso in tube at your home in various ways other than traditional soup.
Miso in Tube
Miso in Tube
Takeya Miso in Tube gets the best of both traditional quality and modern convenience.
You can enjoy this for making quick Miso soup and the other various sauces and dips for wider varieties of traditional and modern dishes like shown below.
Tofu & Wakame Seaweed
Tofu & Wakame Seaweed
Traditional and typical Miso soup of Tofu and Wakame seaweed blended by TAKEYA Miso in Tube.
Egg (beaten) & Spinach (boiled)
Egg (beaten) & Spinach (boiled)
Looks simple, but has perfect nutritious balance this dish, egg protein, veg vitamin, fish mineral and soy protein.
Lauka, Egg Plant, Straight Mushroom
Egg Drop with spring beans
Ram Tori, Tofu, Radish, Spring Beans
Potato & Onion
Potato Onion Miso soup
(video in Japanese language)
Potato Onion Miso soup
(video in Japanese language)
(for 1 portion)
Potato (middle size) 1/2, cut in your favorite way Onion (middle size) 1/2, cut to the same way potato Dashi powder 2-3g (or more)
Takeya Miso 2 tea spoon (or 4cm)
Water 400cc
>> 1 egg, shredded spring onion, optional
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