Aka dashi red miso 100g

This miso is particularly dedicated to experts and connoisseurs. It is excellent to make miso soups, stocks, sauces, marinades, consommé... It is a mix of Ginjo Aka miso (steam-cooked soy bean red miso) and hatcho miso from Maruya company. This miso is full-bodied, with rich flavours and umami.

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NISMK41

Availability: En stock 134 items in stock

4.35€ TTC

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Perfect combination : 

We recommend its use for wild game and giblets cooking juices but as well to make delicious white fish sauce, seafood and sea shells stocks...or red meat sauces.

  • Ingredients : Barley and soy miso (soy, roasted barley flour, salt), rice miso (rice, soya beans, salt)
  • Packaging : 100 g net per bag
  • Storage : best in refrigerator
  • Origin : Kyoto, Japan
  • Allergenics : soya
  • Nutritional values : Per 100 g : energy 213 kcal (895 kJ) ; fat 9,5 g, of which saturates 0,2 g ; carbohydrate 15 g, of which sugars 3,5 g ; protein 17 g ; salt 9,8 g.
  • Liste des allergènes: soy, barley
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.

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Aka dashi red miso 100g

Aka dashi red miso 100g

This miso is particularly dedicated to experts and connoisseurs. It is excellent to make miso soups, stocks, sauces, marinades, consommé... It is a mix of Ginjo Aka miso (steam-cooked soy bean red miso) and hatcho miso from Maruya company. This miso is full-bodied, with rich flavours and umami.

Write your review