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Aka Miso (Dark Miso Paste) SHINJYO, 300 g

€349

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Legendary Japanese umami

Miso paste is a staple Japanese cooking ingredient made by fermenting soy beans, and sometimes barley and/or rice, with koji (an edible fungus that grows on rice and is also known as 'rice malt' or 'rice mould'). If you are looking to explore the wonderful world of Japanese flavours miso is probably the best to start with.

Miso is rich in essential minerals and a is loaded with various B vitamins, vitamins E, K, choline, linoleic acid, lecithin, dietary fiber and folic acid. As a fermented foodmiso provides the gut with probiotics and beneficial bacteria that help us to stay healthy, vibrant and happy.

This miso is more acidic and stronger flavour than white miso (shiro) paste, ideal for refining marinades and glazes for rich meat dishes or vegetables. Thanks to the strong, very salty taste, the paste gives food of all kinds "Umami" even at a low dosage - the special something of Japanese cuisine.

Shinjyo makes the in-house miso paste according to the traditional recipe. In addition to the production of the paste, Shinjyo has also developed other fermented products that reflect the range of Japanese food culture. In addition to the use of high-quality raw materials, Shinjyo also pays attention to the environment. Waste products are reused as fertiliser and the waste water is cleaned before disposal.


 

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