Wakame Seaweed, Green Onions, Tofu, Fried Tofu. Delicious Japanese miso soups with reduced salt content by 25%. Storage method: Store away from direct sunlight, high temperatures and humidity, and at room temperature. The color of miso may turn reddish during storage, but this does not affect its quality. Preparation: Pour the contents of the "Miso seasoning" and "Ingredients" sachets into a bowl, pour boiling water (about 160 ml) and mix well. Adjust the amount of hot water according to your taste. Be careful when handling boiling water. Made in Japan
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