Réference : NISKAGA6
"Hyakumangoku" describes that rice is produced in abundance in Ishikawa Prefecture.
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This miso has a minimum fermentation of 7 months. Soy beans have kept their shapes. The proportion of malted rice here is 25% lower than that of soy.
Our perfect combination : radish marinades, daikon, Japanese gobo salsifi, white cabbage, vegetable woks ... Also suitable for fish, broth for ramen, white meats to marinate (chicken, pork). Perfect with white miso or miso red, even hatcho miso.
KAGAMISO
The favorite miso for ramen and sauces
"Hyakumangoku" describes that rice is produced in abundance in Ishikawa Prefecture.
