Tsubu Shiro unfiltered white miso 100g

Appetizer

The white unfiltered Tsubu Shiro miso is used a lot in Japanese cooking.

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NISMK40

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3.07€ TTC

4.10€ TTC -25%

Appetizer

The white unfiltered Tsubu Shiro miso is used a lot in Japanese cooking. It is appreciated by Kantoya customers for its lightness and gentle sweet flavour ( thanks to the saccharification of the koji during the process.

The koji breaks down the albumin in the soya and develops the umami or fifthe taste).

Perfectly suited

This miso is perfect for marinating white meat, red meat, vegetables, fruit, fish.

  • Weight 100g
  • Ingredients : rice, soya, salt, sugar cane alcohol
  • Packaging : foil sachet
  • Storage : store in the refrigerator
  • Origin : Kyoto, japon
  • Allergenics : soya
  • Nutritional values : Per 100 g : energy 227 kcal (959 kJ) ; fat 5,3 g, of which saturates 0,9 g ; carbohydrate 36 g, of which sugars 30 g ; protein 8,9 g ; salt 4,0 g.
Kantoya considers miso making as a special art, passed down from generation to generation since the traditional workshop was created at Kyoto in 1847. To make their exceptional miso, Kantoya's master craftsmen use a carefully selected koji and exceptionally pure underground water, drawn from a depth of sixty metres in the heart of the Hira mountains.

Production secrets
Kantoya's master craftsmen are committed to a round the clock supervision of their miso, whether it be the selection of the ingredients which are used in production, such as the koji ( koji is rice fermented from koji-kin or aspergillus oryzae yeast, for 44 hours in a controlled temperature room. Once made the koji is mixed with cooked soya) or in its elaboration to reach a level of exceptional quality. In Japan, Kantoya miso is overwhelmingly acclaimed by the best restaurant owners who appreciate its 100% traditional character and its renowned umami taste which belongs only to Japanese gastronomy.

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Tsubu Shiro unfiltered white miso 100g

Tsubu Shiro unfiltered white miso 100g

Appetizer

The white unfiltered Tsubu Shiro miso is used a lot in Japanese cooking.

Write your review