Mix a tuna gearbox with 1 tbsp of this miso, 1cc of kitchen alcohol (or mirin), 2 tbsp of sugar and 1 tbsp oil, to obtain a very good sauce to accompany your summer vegetables (eggplant, zucchini,...).
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For an original pesto, mix 1 cc of miso with spinach, coriander, a clove of garlic, sesame oil and lemon juice.
An miso with deep flavor, ideal for miso soup.
Soy (Japan), rice (Japan), salt, alcohol.
Keep cool and out of light. After opening, keeps in the refrigerator or freezer.
per 100g
Energy: 169kcal
Proteins: 8.9g
Lipids: 5.1g
Carbohydrates: 22g
Salt: 11.9g
Production emphasizes quality. While the majority of current miso production uses more advanced production techniques in order to gain profitability, Kato Haitaro Shoten is one of the last miso factories to have chosen to keep a manufacturing method faithful to the basic principles of Miso production. This is also the motto of the company: "the important thing is to be faithful to its principles". Handwork and bacteria present in cedar barrels give a texture and a unique taste to miso that we do not find anywhere else.
