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Organic soy beans red miso paste, long fermented unpasteurized*
  • Organic soy beans red miso paste, long fermented unpasteurized*
  • Organic soy beans red miso paste, long fermented unpasteurized*

Organic soy beans red miso paste, long fermented unpasteurized*

Organic soy beans red miso paste, long fermented unpasteurized*

Réference : NISYAB13

€25.20
Tax included

Having a rich umami, this miso can be mixed with other types of miso to add a deep umami flavor.



*Organic product certified by FR-BIO-01

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This miso offers an excellent combination with good vegetable oil and sugar in cooking (sweet soy miso sauce for steamed seasonal vegetables). Sweet miso can be prepared by mixing miso with mirin or sugar.

Our perfect combination : steamed vegetables, wok, simmered dishes, broth for ramen, sea shells broth.

NISYAB13
Origin
Saitama, Japan
Weight
500 g net
Packaging
container pack
Ingredients
80% organic soy beans, salt, aspergillus oryzae
Storage
keep 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.
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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