ISESOU Bran Nuka Miso. You can make Japanese pickles by adding cut vegetables (cucumbers, carrots, eggplants, etc.) to the bran miso you made. (Completed bran miso of NUKAMISO 35oz)

Dry bran of NUKA 500g + Salt 50g + Hot water cooling 400㏄ Mix the above, pickle radish leaves and leafy vegetables, and complete NUKAMISO in 1-2 weeks. 1, Wash the vegetables with water. Cut the vegetables. 2,Pickle the vegetables so that they are hidden in the bran miso and store in the refrigerator. 3,Wash the pickled vegetables with water and it's done. Cucumber: 8-16 hours, Eggplant:　18-24 hours Radish : 18-24 hours Turnip : 18-24 hours Carrot: 18-24 hours

• You can easily make Japanese pickles just by putting the cut vegetables (cucumbers, carrots, eggplants, etc.).
• There are naturally fermented lactic acid bacteria and yeast, and vegetables are deliciously pickled.
• The taste of shiitake mushrooms makes it easy to make authentic Japanese pickles.
• Best Before is 1 year after manufacture, However, it can be used regardless of the period by cleaning NUKAMISO after use..