Miso is a Japanese staple food made from a paste of soybeans, grains and sea salt that has undergone lactic acid fermentation. Its valuable qualities are preserved by a special freeze-drying process that retains the nutrients created during fermentation.
100% organic
Authentically Japanese
Unpasteurised and free from yeast and lactose
Gently freeze-dried – in a resealable pouch
Delicious as a (quick) soup or seasoning for vegetables and meat
Barley-miso* 50% (unpasteurized paste made from lactic acid-fermented soybeans* and barley*, sea salt and koji ferment), freeze-dried and ground; rice miso* 50% (unpasteurized paste made from lactic acid-fermented soybeans* and rice*, sea salt and koji ferment), freeze-dried and ground
* from certified organic farming
Average nutritional values per 100 g
Energy 1260 kJ / 301 kcal
Fat 11 g
of which saturates 1.7 g
Carbohydrate 22 g
of which sugars 1.6 g
Fibre 9.9 g
Protein 23 g
Salt 19 g
Preparation: One serving = 1 heaped tsp (approx. 8 g) in a cup, pour over 2 dl of hot water and stir or add to soups and sauces at the end of cooking. Can also be used for seasoning.
If you want to give your chicken or beef broth this typical Japanese flavor, dilute it slightly, bring it briefly to a boil once and then stir in some miso as desired – for seasoning with salt and for the fine, authentic umami flavor.
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