Gosho Zakura miso paste
Gosho Zakura miso paste
Since ancient times, Kyoto's restaurants have mixed soya miso, with a strong taste, and white miso with a mild sweetness, changing the proportions according to season and ingredients.
More about japanese miso paste 
Gosho Zakura Miso is a blend of Hatcho miso and white miso. The delicate sweetness of white miso covers the astringency of miso Hatcho and gives miso Gosho Zakura an intense and sweet taste.
It is a little sweeter than the Ginjo Aka-Dashi which is often used by Japanese restaurants because it is mixed with white miso.
Our perfect combination: it is recommended to use broth as thick as the broth used for red miso, and incorporate ingredients such as fish, shellfish, root vegetables, mushrooms and tofu. You can also enjoy this miso by adding mirin, sugar, egg yolk, and simmering a little.
| Typ | Red Miso |
|---|---|
| Gewicht | 100 g net, 500 g net |
| Herkunft | Kyoto, Japan |
| Verpackung | welded bag |
| Ingredients | rice miso (rice, soy beans, salt, vitamin B2, aspergillus oryzae)grain miso (soy beans, salt, roasted barley flour, aspergillus oryzae) |
| Storage | keep refrigerated Freeze for longer storage (12 months) |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 206 kcal (870 kJ) ; fat 3,5g, of which saturates 0,99g ; carbohydrate 31,3g, of which sugars 14,3g ; protein 12,2g ; salt 7,351g. |
| Allergenic(s) | soya barley |
| Grösse | 30g |
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