“Itsumono Omisoshiru Eggplant” miso soup is made by a vacuum freeze-drying method that is unique to Amano Foods, a well-established company in the field. It lets you easily enjoy an authentic taste of a miso soup, which is an indispensable part of everyday meals in Japanese dining. Types of miso and broth were respectively selected to match the eggplant used as an ingredient, while the eggplants are cut by hand one by one and then deep-fried without breading or batter to obtain a smooth, melt in your mouth texture. The secret of the delicious taste lies in the freeze-drying method. Miso soup cooked in a pot is divided into a portion of one meal, which is then frozen and then dried under a vacuum in a freeze-drying machine. Because it has been dried without using high temperature, less damage is done to the texture, color and flavor of the ingredients. Also, this compact and lightweight miso soup can be safely stored for approximately one year at room temperature, making it an ideal staple for trips inside and outside of the country as well as a food for an emergency stockpile. All you need to do is add hot water, making it possible for anyone to enjoy the authentic flavor of Japan’s traditional food at any time and at any place.