Country miso 500g

There are a multitude of misos available in Japan: white, red or light miso (the most well known and widespread because the Japanese use them for their daily miso soup ). Country miso is a light coloured miso which has gone through two fermentations. The first one gives it its light flavour. The second gives it a sweet, delicious taste which creates a rich soya flavour. 

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NISMK8

Availability: En stock 13 items in stock

20.95€ TTC

Applications :     


Perfect combination :

Simple condiment or delicious aromatic stock for sauce, country miso also makes an exceptional miso soup stock. Use it also as a fish and meat marinade, for a maximum of twelve hours. You won't believe it!

  • Ingredients : rice, soya beans, salt, ethanol
  • Packaging : 500 g net sachet
  • Storage : keep cool or freeze on reception
  • Origin : Kyoto, Japan
  • Allergenics : Soya
  • Nutritional values : Per 100 g : energy 858 kJ (204 kcal) ; fat 5,7 g, of which saturates 0,8 g ; carbohydrate 29 g, of which sugars 20 g ; protein 9,0 g ; salt 9,1 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

Pour assaisonner les soupes

Adepte des soupes fraîches aux légumes de saison, je remplace le sel et le cube de bouillon de viande (dont j'ignore la composition exacte...) par une cuillère à soupe de ce miso que j'incorpore après la cuisson des légumes juste avant de la mixer (pour favoriser le mélange du miso avec le bouillon, et éviter de détruire ses principes actifs vivants...)

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Country miso 500g

Country miso 500g

There are a multitude of misos available in Japan: white, red or light miso (the most well known and widespread because the Japanese use them for their daily miso soup ). Country miso is a light coloured miso which has gone through two fermentations. The first one gives it its light flavour. The second gives it a sweet, delicious taste which creates a rich soya flavour. 

Write your review