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Sifted Satonoaji soybean miso, matured 3 years Miso
  • Sifted Satonoaji soybean miso, matured 3 years Miso
  • Sifted Satonoaji soybean miso, matured 3 years Miso
  • Sifted Satonoaji soybean miso, matured 3 years Miso

Sifted Satonoaji soybean miso, matured 3 years

Sifted Satonoaji soybean miso, matured 3 years

Réference : NISTAMIN13

€12.90
Tax included

This Satonoaji soybeans miso is made exclusively from Japanese soybeans grown in Aichi, complete, not defatted, and Japanese sea salt "umi no sei" (from Izu Oshima). The refining takes place in cedar wood vats, a traditional vat of nearly 150 years.

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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.

NISTAMIN13
Origin
Aichi, Japan
Type
Red Miso
Weight
500 g net
Packaging
welded bag
Ingredients
whole soybeans, “umi no sei” sea salt
Storage
best refrigerated
Allergenic(s)
soya
Nutritional values
Per 100 g : energy 166 kcal (705 kJ) ; fat 1,6g, of which saturates 0,25g ; carbohydrate 19,3g, of which sugars 1,2g ; protein 18,7g ; salt 9,44g.
Recommanded use
Cooking
MINAMIGURA

Our craftsman, Yaemon Aoki, fifth generation, presents his job
In Taketoyo, a town famous for its fermented products, we produce 'Mame Miso', with a natural taste, made from pure soybeans and 'Tamari', a pure and concentrated soy sauce, in the traditional way.

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