Kanzukuri winter miso
SKU
NISHOR4
Preparing miso in winter is the traditional way of producing miso in Japan because there are fewer unwanted microorganisms during cold winters, which prevents unwanted fermentation.
Soybeans and rice exclusively produced in Japan are selected for this high quality miso.
Our perfect pairings : its depth of flavor is ideal for miso soup, but also for creative miso cooking, from sauces to dips.
This miso will add umami to meat, fish, and vegetable dishes and can be used as a sauce base.
| Gewicht | 500 g net |
|---|---|
| Herkunft | Koriyama, Japan |
| Verpackung | tray |
| Ingredients | Soy beans, rice, salt, alcohol |
| Storage | keep refrigerated |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 158 kcal (669 kJ) ; fat 0,7g, of which saturates 0,15g ; carbohydrate 26,9g, of which sugars 11,4g ; protein 10,9g ; salt 13,069g. |
| Allergenic(s) | soya |
| Grösse | 30g |
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