This miso, matured for at least 3 years, offers an umami very rich in flavors and a mellow taste, less astringent and less acidic than traditional miso.
This miso is sieved before packaging to provide a homogeneous paste.
Satonoaji soy miso is not pasteurized. The enzymes are still alive.
It is very rich in crystals of tyrosine amino acids materialized by small white dots on the surface or inside the miso.
This miso is recommended in Japan to fight against bad cholesterol.
This miso surprises with its notes of cocoa, malt, coffee and chicory.
Our perfect combination : thanks to its very aromatic notes, you can use it as a sauce base or a marinade base for your full-bodied broths, fried vegetables, stewed beef or game dishes, offal, blanquettes, stews.