Sendai Miso (仙台味噌)
A dark reddish brown miso produced in Miyagi prefecture (Sendai is the prefectural capital of Miyagi). Although made with the same ingredients as Shinshu and Saikyo miso, it contains more soybeans than rice. Despite its higher sodium content (11-13%), its saltiness is balanced out by a longer fermentation period making Sandai miso rich and delicious even on its own that it’s often called namemiso (なめみそ, “lickable miso”).
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Jack of all people-related trades, master of none. Majored in Psychology, Customer Service Assoc for a few Years, HR Officer for 4, Manager and ESL Teacher for over 11 yrs now, an artist since birth.
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