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Miso is a fermented cereal paste (usually rice, soy or barley) that is one of the main ingredients of Japanese cuisine. Miso can be distinguished by its fermentation time. Therefore, the darker the color, the more fermented thus flavorful miso is. Traditionally used combined with dashi soup stock to make miso soup , miso paste can also be used for marinades or be incorporated in sweet preparations.
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : This instant miso soup is made only from vegetable ingredients such as kombu and is suitable for vegetarian and vegan diets. It is also gluten-free and contains no...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description: Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine.
Description : White miso has beed fermented for a shorter time and contains less salt than other miso. Its color can get darker with time, but this is a natural process and it...
Description : Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. The red miso went through a longer fermentation process and is made out of...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine.
Description : Hatcho Miso is a rare product that constitutes only 0.2% of the miso production in Japan. Produced from 100% soybeans, these are selected and steamed before being...
Description : This organic miso is made from organic soybean and rice from Ishikawa. It has the particularity to contain a great quantity of koji. After 9 months of...
Description : It is a miso associated with vinegar, green shiso and mustard. Miso is one of the main condiments of Japanese cuisine and it is made from fermented cereals. It is...
Description : It is a white miso, that has beed fermented for a shorter time and contains less salt. Its particularity is that it also contains amazake, a sweet drink made from...
Description : This miso is obtained by fermentation of peeled soybeans with koji. The koji used is cultivated by the producer in accordance with a traditional a 100 years old...
Description : Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. This product is a mixture of soybeans and rice. It has a deep, salty and...
Description : “Hatcho miso” is a type of miso that only represents 0,2% of Japan’s miso production. It is made following a traditional method from the 17th century, that uses...
Description : White miso has beed fermented for a shorter time and contains less salt than other misos. Its color can get darker with time, but this is a natural process and it...