Grilled mushroom, lotus, and eggplant with red miso, served alongside five-grain rice, simmered daikon with green beans, and kinpira veggies (burdock, carrot, and shiitake mushrooms).
Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Different regions in Japan have their own unique types of miso. For example, the northern region of Hokkaido is known for its rich and sweet red miso, while the southern region of Kyushu is famous for its milder and sweeter white miso.
