Foods- macrobiotic - Import export

Miso is a traditional Japanese seasoning. It is produced by fermenting soybeans or chickpeas with salt and kōji (Inoculated rice) and sometimes rice, barley, seaweed, or other ingredients. It is full of goodness, with a distinctive taste and an acquired taste. Add a tablespoon full of Belbri miso paste into a hot water bowl (not higher than 75-degree centigrade) and stir well. Then add your chosen vegetables for a bowl of hearty warm miso soup, full of the acclaimed probiotic goodness. Other uses include marinating fish, meat or all kinds of vegetables, then grill. This is not a cure for any illness nor does Belbri take responsibility for a failure to adequate preparation. Add chilli, your choice and as always, enjoy.