Freeze-drying technology locks in the taste of ingredients while preserving their nutritional qualities.

1: Pre-processing: Prepare miso seasoning liquid.

2: Pre-freeze: Put the cooked food with miso seasoning into a container and freeze it quickly at pre-freezing temperature (-20 to -30℃).

3: Freeze-drying ■Place in a vacuum freeze-dryer and depressurize to a high vacuum (approx. 0.3 mmHg). The frozen miso seasoning solution sublimates directly into gas without melting.

4: After drying ■The part that was originally water becomes a space. When hot water is poured, this space is filled and the product returns to its pre-freezing state.

5: Cooking: Pour hot water and in 10 seconds, hot miso soup is ready.

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Because it's freeze-dried, this taste and scent come alive.

Please give it a try.

Pour hot water and take 10 seconds!

Easy and authentic ☆

The aromatic and chewy ``maitake'', ``burdock'', and ``carrot'' are added to the flavorful bonito stock to create a flavor that goes well with hand-stretched somen noodles.