Lupin miso fermented over 12 months 200g

Description

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name miso comes from Japan, where this technique has been perfected over the last few centuries. In recent years, miso has also been produced in Europe using local grains and pulses, e.g. we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural and without added iodine.

Our miso is produced using traditional methods with organic ingredients from the region. The natural fermentation with koji creates an intensely aromatic seasoning with a subtle umami note. Whether as a base for soups, for seasoning sauces or as a secret ingredient in modern recipes – this miso adds depth and character to your dishes.

Use: for marinades, dressings, to intensify soups, sauces, desserts, meat dishes, fish dishes, vegan cuisine
Liquid seasoning for stocks Dilute soups pure with water or soup 1:20 for an intense umami flavor

Store in the refrigerator after opening, will keep for years if stored correctly

Content: 200g

Ingredients:
Lupins* (45%), barley koji(barley*, Aspergillus oryzae), water, primordial salt (5%).
(*from certified organic farming)

Allergens: Contains barley (gluten). May contain traces of soy.

Nutritional values per 100 g (average, estimated)

• Energy: approx. 195 kcal (818 kJ)

• Fat: 4.7 g

  of which saturated fatty acids: 0.7 g

• Carbohydrates: 27 g

  thereof sugar: 6 g

• Protein: 10.8 g

• Dietary fiber: 6 g

• Salt: 5 g