White miso shiro miso 100g

Appetizer: 

White miso (or shiro miso), the most popular miso elaborated by Kantoya, is appreciated for its lightness and its sweet and sugary flavour (thanks to the koji saccharification during the process). Delightful!

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NISMK1

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4.30€ TTC

Applications :    

Perfect combination :

Discover white miso - or shiro miso - in its most traditional form: in miso soup, with tofu dices and chives. More surprising: use it to marinate your meats and fishes for 12 to 24 hours: a real delight!

  • Ingredients : rice, soya beans, salt, ethanol sugar cane spirit, vitamin B2
  • Packaging : 100 g net sachet
  • Storage : keep cool or freeze on reception
  • Origin : Kyoto, Japan
  • 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.
Grade 
Isabelle et daniel D
10/27/2015

Au petit dejeuner

Depuis 2 mois, je le déguste au petit déjeuner en lieu et place de mon expresso (que je prendrai plus tard dans la matinée)
Une cuillère à café remplie généreusement dans une tasse avec de l'eau chaude mais pas bouillante pour ne pas détruire la richesse vivante du miso non pasteurisé...
Une saveur très agréable et en fin de dégustation, un léger dépôt de grains de riz qui paraissent confits et que je déguste à la cuillère (... pour ne rien perdre !)

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Réponse de Nishikidôri :

Nous vous remerions de votre commentaire et n'hésitez pas à tester nos autres miso.

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White miso shiro miso 100g

White miso shiro miso 100g

Appetizer: 

White miso (or shiro miso), the most popular miso elaborated by Kantoya, is appreciated for its lightness and its sweet and sugary flavour (thanks to the koji saccharification during the process). Delightful!

Write your review

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