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01 84 74 35 30 ·

Mild white miso - 400g

1000910

The method of making miso dates back to the 15th century. In those days, miso was used as both a seasoning and a source of protein. For these reasons, it was frequently used by the Japanese armies, which encouraged its production in several regions. It is made one winter using the Tennen shôjô method, i.e. without the addition of enzymes or artificial additives, with local soybeans, rice and water. It then ferments for a year. During this time, rice koji is added to create the fermentation process and contribute to the mild umami and slightly sweet taste. It is ideal for use in broths, sauces and other seasonings, especially marinades: the addition of kôji tenderizes the meat and makes it juicier, while giving it the characteristic miso taste.
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Nos astuces

Mélangez 1 CC de miso à 2 kiri, des noix et un peu de poivre. Tartinnez-en des toasts pour l'apéritif.

Riz (Japon), soja (Japon), sel, alcool
Allergènes : Soja))

Conserver au frais et à l'abri de la lumière. Après ouverture, se conserve au réfrigérateur ou au congélateur.

pour 100g Energie : 186kcal Protéines : 9.7g Lipides : 5.6g Glucides : 24.1g Sel : 10.16g

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