【味噌選び】裏ラベルで選ばないのはもったいない！

Do you know the right way to choose miso? Since you use it in your daily cooking, you want to choose delicious miso, right? This time, we'll share some key points to know when choosing delicious miso! ▼Table of Contents 00:00 Opening 01:18 Choosing haphazardly is a waste! 01:54 Miso Ingredients 02:29 Types of Miso 03:35 Is dark miso good? 05:26 Key Points for Choosing Miso! 06:09 Why Add Alcohol is Needed 06:46 Koji Determines the Deliciousness of Miso 08:19 Summary 10:17 Ending ----------------------------------- ▼【Free】Register for our Official LINE Account and Receive a Gift! 🎁 For those who want to learn more about koji and fermentation, we're offering a free lecture video! https://utage-system.com/p/b1r8qdawqGDo ----------------------------------- ▼Sharing my daily fermentation life on social media! 📱 Instagram (@koji.to.kurasu)   / koji.to.kurasu   📩 For business inquiries, please contact us here: https://laughinc.co.jp/contact/ 📺 Subscribe to our YouTube channel here:    / @ajiwai-koji   Thank you for watching! I'm Michikoji, a Koji Specialist®️ ✨ This channel is for everyone who loves to eat! And who is interested in healthy eating! I share tips on how to enjoy a fermentation life incorporating koji. Miso is always in the refrigerator. But do you choose it just because "it caught my eye" or "it's the usual one"? Actually, the back label of miso contains clues to identifying delicious miso. This video clearly explains these clues to finding delicious miso. In addition, we cover: ・How the color of miso affects its flavor ・How the amount of koji affects the taste of miso ・How to choose your favorite type of miso: rice miso, barley miso, or soybean miso and other information that will be useful the next time you choose miso at the supermarket. If you watch this video, you're sure to find a high-quality miso that suits your taste. ---------------------------------- ▼Profile Michikoji (Michiko Ishizaki) | Flavorful Koji Specialist®️ Residing in Ibaraki Prefecture. After graduating from a beauty vocational school, she worked as an esthetician. Later, she became fascinated by the world of koji and thoroughly researched koji and fermented foods. Utilizing her personal experience of overcoming 30 years of health problems with koji, and her expertise in beauty, she conveys health and beauty from within. The greatest joy for me is the moment when a student exclaims, "Thanks to you, teacher, I was able to make delicious koji for the first time!" ───────────────── #How to choose miso #Koji #Fermented foods #Miso soup #Flavorful koji specialist