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7 reviews
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Soft and delicate on the palate, this miso will marry perfectly with a large number of foods. It is handmade in the city of Odawara, in the Kanagawa prefecture, from local ingredients and groundwater from the Hakone mountains. He is then aged in 90 -year -old wooden barrels. This manufacturing method has remained unchanged since Antiquity.
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.
Rich in nutrients and probiotics, this miso is perfect for those looking to integrate more fermented foods in their diet.
Sku:1001482
Delivery in France
Available in a relay point in France from € 50 purchase and at home from € 80.
Anti-GASPI recipe: Recover, clean and finally chop the zest of a mandarin. In a saucepan, heat over low heat, stirring this miso with 3 tbsp of cooking alcohol, 1 to 3 tbsp sugar and 3 tbsp water (or mirin if you have). When the mixture thickened, add the zest, heat a few minutes, continuing to stir. Here, you now have an original condiment to accompany white fish, chickens and vegetables. A versatile miso for your salty but also sweet dishes.
Soy (Japan), rice (Japan), salt, alcohol.
Keep cool and out of light. After opening, keeps in the refrigerator or freezer.
The taste is soft, rather sweet compared to other misos.
J
J.L.
Oishii Miso
Very good miso that adapts to all preparations
HAS
Aya Kishida
Perfect
Finally a delicious quality miso as I find in Japan. I always mix with the dark miso of the same brand for my miso soup. The two have become essential.
