Special Pickling Miso
Special Pickling Miso
This miso for marinade is very particular. Indeed, it is used by many Japanese cooks to marinade vegetables, fish, meat, and even egg yolks (these take on a texture and color of candied cherry!). It is also exceptional for marinating salmon and all fatty fish. It is very easy to use and gives food subtle and complex flavors, rich in umami.
Special Pickling Miso
For salmon, wrap the boneless salmon back in a layer of gauze.
Place 1 cm of miso marinade in the bottom of a dish.
Place the salmon back on top.
Cover with 1 cm of miso marinade and leave in the refrigerator for 3 to 5 days.
The miso extracts some of the moisture from the salmon to give it a gravlax or smoked salmon texture.
The flesh takes on a slightly sweet flavor.
For tasting, snack quickly on the surface and accompany with a salted whipped cream with herbs or citrus.
Miso can be reused 3 times in a row.
Also suitable for mackerel, black cod, sardines, red mullet...
| Typ | White Miso |
|---|---|
| Gewicht | 500 g net |
| Herkunft | Kyoto, Japan |
| Verpackung | welded bag |
| Ingredients | white miso (rice, soy, salt, alcohol), mirin, country miso (rice, soy, salt, alcohol) |
| Storage | best refrigerated Can be frozen (remains soft after freezing) |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 211 kcal (891 kJ) ; fat 4,8g, of which saturates 0,8g ; carbohydrate 34g, of which sugars 19g ; protein 8,3g ; salt 5,7g. |
| Allergenic(s) | soya |
| Grösse | 30g |
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