About Miso
Freeze-drying technology was originally invented as a technique for preserving food, but recently it has been used to cut down on preparation time in the commercial food industry. Because of great convenience, freeze-dried products are ideal for situations when preparation time is limited or for outdoor cooking.
 Commercial Freeze-Dried Products
 
Vegetables
Oba (perilla) Chips
Onion Sliced
Diced
Cabbage Flakes
Powder
Burdock root Round slices
Julienne slices
Grated daikon (Japanese radish)
Bok choy 5mm
Nira (Chinese chive) 20mm
Spring onion 4-mm round slices
8-mm diagonal slices
Nozawana (turnip leaves) 5mm
Pumpkin Sliced
Powder
Green pepper 3mm
Spinach 10mm
20mm
40mm
Mitsuba (Japanese parsley) 12mm
15mm
20mm
Welsh onion 5mm
Wasabi stems 5mm
Yamatoimo (Japanese yam) powder
Potato diced
Cut aburaage (fried bean curd)
Odorless garlic Powder
Chinese peas Whole
Cut
Green peas Whole
Powder
Sweet corn
Natto (fermented soybeans) Whole
Semi-ground
Ground
Powder
Bean sprouts
Seafood
Whitebait
Salmon Flakes
Sliced
Scallops Flakes
Fruit
Citron Sliced
Flakes
Diced
Powder
Strawberries Powder
Prunes Powder
Pitted umeboshi
(pickled plums)		 Chips
Cooked rice
Boiled rice
Rice gruel
Onigiri (rice balls)
Sannenkan
(canned food that can be preserved for three years)		 Pack of 4
Pack of 10
Alpine ration/emergency ration
Seasonings
Powdered miso White
Red
Inaka
Cooked
Whole egg Powder
Mushrooms
Shimeji Whole
Nameko Whole
Enoki Whole
Prepared dishes
New Year's dishes "Hana"
"Miyabi"
Seven spring herbs Whole
Shredded
Hijiki seaweed
Dried daikon (Japanese radish) strips
Unohana
(bean curd pulp dish)		 Okara
(bean curd pulp)
Kinpira gobo
(chopped burdock root cooked in soy and sesame oil)