“Hikari Miso is made from fermented soybeans widely used in Japanese cooking because of its rich umami flavor. It is a customary Japanese flavoring and a regular item in kitchens and restaurants all over Japan. The reason it’s most preferred for seasoning and adding depth to cuisines is the simple and natural ingredients such as soybeans, salt, and koji used in preparing it.
Nowadays, when most of the products have some or other types of additives or preservatives, Hikari Miso contains none. This makes it one of the healthiest options. That’s why it is a regularly accompanied with Japanese dishes and soups as it enhances the texture and flavour of meats, vegetables, sushi, and other Japanese foods.
Hikari Miso are a rich source of protein, fiber, and essential amino acids. Including it in daily cooking is great to give the body nutrients and minerals, like vitamin B12, vitamin E, and zinc. Other medical advantages it offers is improvement in digestion, gut health, and boosting of immune system.