Keqin Wanjia miso from Inner Mongolia is redefining domestic miso—beyond Japan’s shadow
So, what are the unique qualities of the miso produced by Keqin Wanjia?
The brewing of “Hefeng” in the pure environment of the grassland.
KoQin WanJia miso, although produced in Inner Mongolia, strictly follows the traditional Japanese miso brewing process.
Inner Mongolia’s pure water, non-GMO beans & salt: miso ferments in temp workshops for months-years, rich and mellow.
The difference and selection between red miso and white miso
Qinwanji Miso is mainly divided into two categories to meet different cooking needs:
White miso: It has a shorter fermentation time, a lighter color, a sweet taste, and a mild saltiness. It is very suitable for making milky white miso soup, salad dressings, and marinades.
Red miso: It has a longer fermentation time, a darker color (dark brown), a salty and rich flavor, with a more pronounced bean aroma.
It is suitable for making rich-flavored miso soup, stews, and as a seasoning base for barbecue sauces and braised dishes.
Nutritional value and family applications
Miso is a fermented food rich in probiotics, protein, and various amino acids, which helps with gut health and boosts immunity.
The simplest recipe for miso soup is: add seaweed and diced tofu to boiling water, turn off the heat, dissolve a spoonful of miso in a strainer, and stir well.
Avoid boiling for a long time to preserve flavor and nutrition.
When choosing Kexinwanjia’s miso, you can enjoy a fresh, authentic, and healthy high-quality fermented seasoning sauce without needing to shop overseas.