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Organic barley red miso paste, long fermented unpasteurized*
  • Organic barley red miso paste, long fermented unpasteurized*
  • Organic barley red miso paste, long fermented unpasteurized*

Organic barley red miso paste, long fermented unpasteurized*

Organic barley red miso paste, long fermented unpasteurized*

Réference : NISYAB5

€10.15 -30%
€14.50
Tax included

This miso has a lively and specific aroma from malted barley.



*Organic product certified by FR-BIO-01

Quantity
Available

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By mixing it with rice miso, it adds a nice flavor to the dishes.

Our perfect combination : It goes very well with fish, seafood and meat. Examples: miso vinaigrette (soy milk, barley miso, vegetable oil, honey, rice vinegar), grilled fish, chicken or pork with ground ginger and sweet barley miso.

NISYAB5
Origin
Saitama, Japan
Weight
300 g net
Packaging
container pack
Ingredients
organic soy beans, 37% organic barley, sea salt, aspergillus oryzae
Storage
keep refrigerated
Allergenic(s)
barley
soya
Nutritional values
Per 100 g : energy 155 kcal (659 kJ) ; fat 0,8g, of which saturates 0,2g ; carbohydrate 25,0g, of which sugars 5,7g ; protein 12,1g ; salt 10,92g.
Utilisation
Cooking
YAMAKI JOZO

Organic production pioneer in Japan

For more than a century, Yamaki Jozo has been using traditional artisanal production methods to create soy sauce and miso. Their workshops are located in the hills overlooking the city of Saitama in northern Japan. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. Japanese soy is high in protein, less fat, sweet after steaming.
Japan has four well-defined seasons: spring, summer (high temperature and humidity), autumn and winter (low temperature). Taking advantage of these characteristic seasons. Particularly low temperatures in winter and high temperatures in the summer (with very high humidity) are ideal conditions for producing quality soy sauce, a pillar of Japanese cuisine, as well as a high quality miso.

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