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The first fermentation gives it a light flavor. The second gives it a tasty and very sweet and salty taste and allows it to express a rich scent of soy.
Our perfect combination : it is saltier and serves as a base for making miso soup or can be used as a base and can also be used to marinate meat and fish (an enzyme called protease found in Saikyo miso transforms protein amino acid ingredients such as glutamic acid and glycine and they make fish and meat delicious). You must marinate 12 hours maximum.
In Japan, it is also a delicious condiment.
- Kyoto, Japan
- Countryside Miso
- 1 kg net
100 g net
500 g net
- Welded bag
- rice, soy, salt, alcohol, aspergillus oryzae
- Freeze for longer storage (12 months)
- Nutritional values
- Per 100 g : energy 204 kcal (858 kJ) ; fat 5,7g, of which saturates 0,8g ; carbohydrate 29g, of which sugars 20g ; protein 9,0g ; salt 9,1g.
The excellence of white miso
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