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Salt used called Aguni-no-Shio is produced on the island of Aguni in Okinawa.
Salt content of this miso, type of rice used and soy beans are specially designed to maximize the taste of Aguni salt.
The manufacturing process follows traditional methods, so that it first has a distinct sweetness, but the taste of mature soybeans occurs at the same time.
Thanks to the rich mineral content of Aguni salt, this miso has a dense and intense sweetness as well as a full-bodied soy taste and a ripe fruit fragrance.
The richness and density become stronger over time, so early consumption is recommended if you prefer freshness and a lighter taste.
Our perfect combination : miso soup, marinades for fish or foie gras, pastries, ganaches, fresh fruits (strawberries, pears, white peaches)
- Kyoto, Japan
- White Miso
- 100 g net
500 g net
- rice, soy, 6 % Aguni Island salt (Okinawa), alcohol, aspergillus oryzae
- Freeze for longer storage (12 months)
- Nutritional values
- Per 100 g : energy 233 kcal (986 kJ) ; fat 4,7g, of which saturates 0,9g ; carbohydrate 39g, of which sugars 29g ; protein 8,5g ; salt 3,2g.
The excellence of white miso
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