每包300g
* 特別推薦塗抹於油甘魚頭/頸上烤焗
* 西京味噌油甘魚頸所需材料：味醂、料理酒或清酒、白味噌、日本醬油
西京味噌是日本知名的味噌製造商，成立了百多年，大豆對比米麴的比例為2:1，鹽份也特別低
成份：
米、大豆（非基因改造）、食塩、水飴、酒精
* Highly recommended for making miso hamachi kama
* Ingredients needed for preparing miso fish kama: mirin, sake or japan cooking wine, white miso, japan soy sauce
Saikyo miso in Japan has been around over 100 years, proportion of soy to koji is higher at 2:1, salt content is also relatively lower at 4.9%
Ingredients:
Rice, soy (non-GMO), salt, mizuame sweetener, alcohol
