<島豆腐おカレー味噌床 / MISODOKO> "Birth Story" Okinawa Prefecture ranks first in the country in terms of per capita consumption of tofu. However, much of the okara produced during the production of island tofu is discarded as industrial waste. I want to do something about this situation! With this in mind, we have developed "Okara Miso Floor" as an upcycled product that uses about 60% of okara. "You can eat it all the way to the end! Made only with okara, brown rice bran, and natural sea salt, "Shima Tofu Okara Miso" is a smooth miso that is a little different from ordinary miso made from soybeans. It looks just like a bran floor, and if you soak the vegetables overnight, you can make a very delicious miso pickle. You can't eat the bran bed, but you can enjoy the miso floor about 10 times and then eat it up with miso soup, stir-fried seasonings, dressings, etc. "Carefully selected ingredients" Shima Tofu's okara miso bed has about 1.5 times more dietary fiber than regular miso, so it is the strongest miso for intestinal activity. Okara uses soybeans from Kyushu, so you don't have to worry about genetic modification. In addition, the salt used in general miso is recycled sea salt, but we use "Awakuni salt", a natural salt made from the clean sea of Okinawa. We use brown rice from Okinawa Prefecture that does not use pesticides during the cultivation period. Recommended for people like this! ☑︎ I want to make delicious pickles organically. ☑︎ I want to improve intestinal activity and immunity with fermented foods ☑︎ I'm looking for a snack of healthy sake ☑︎ The bran floor takes a lot of time and effort, and there are many failures that do not last. ☑︎ I want children who don't like vegetables to eat them happily. 　(We have received many comments that they were able to eat miso pickled vegetables.)