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And I always like to rinse my noodles after cooking, which gets rid of excess starch and keeps the noodles from clumping together
[1, 2] Shiro miso or dark miso, which is a traditional Japanese seasoning produced by fermenting soybeans with salt and kji (the fungus Aspergillus oryzae ) and sometimes rice, barley, seaweed, or other ingredients
US$ 24.80
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US$ 20.28
