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 flavour 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 with no added iodine.
Use: for marinades, dressings, to intensify soups, sauces, desserts, meat dishes, fish dishes, vegan cuisine
Dilute liquid seasoning for stock soups pure with water or soup 1:20 for an intense umami flavour
Keep in the fridge after opening, will keep for years if stored correctly
Contents: 200g
Ingredients: barley, yellow lentils, salt, aspergillus oryzae
Contains gluten / Contiene glutine
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