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in a small 200 g screw-top jar. It is traditionally produced by fermentation of soybeans and brown rice and is pasteurized. Rice miso is mainly used in Japanese cuisine, for example in miso soup, as a spice paste, where it is known as Komemiso. Miso is naturally very salty. It can be used instead of salt as a condiment in dressing, soups or sauces...

in the big 390 g jar. Rice Miso is traditionally produced by fermentation of soybeans and brown rice and is a pasteurized product. It is mainly used in Japanese cuisine, for example in miso soup, as a spice paste, where it is known as Komemiso. Miso is naturally very salty. It can be used instead of salt as a condiment in dressing, soups or sauces. Also available i...