Named miso is made by combining barley koji and soybeans, chopping eggplant and ginger, and mixing them. The texture of the barley koji is firmly felt, and the deep umami spreads. The simple yet luxurious taste adds a touch of glamour to your daily dining table. Not only does it go well with rice, but it is also perfect as a snack with alcohol or as a secret ingredient in cooking. The characteristic of Kinzanji Miso is that it uses eggplant and ginger, and by fermenting it slowly, it brings out the mellow sweetness and umami. You can pour it over rice as it is, or it is great as rice balls or ochazuke. Recommended usage: Pour it over rice as it is. Perfect for rice balls and ochazuke. In addition to miso soup and simmered dishes, you can enjoy a deeper flavor. It is also recommended as a snack with alcohol. Contents 80g. Shelf life: 180 days. Storage method: Store at room temperature, away from direct sunlight. Refrigerate after opening. Ingredients: barley (domestic), soybeans (non-GMO), salt, starch syrup, sugar, eggplant, ginger, preservatives (potassium sorbate). Allergies: Soy only.