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Miso with shiso 150g


3,70 € tax incl.

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 used to make soups but also seasonings and marinades. Green shiso is a plant of the mint family, also known as the Japanese basil.

Flavor: The umami flavor of miso paired with the refreshing taste of green shiso. Green shiso has a subtle and distinctive aroma which reminds that of mint and coriander.

Use: This green shiso flavored miso can be used as a mayonnaise with whelk, octopus, cuttlefish or squid as well as with poultry, red meat or french fries. It goes perfectly well with konjac and boiled food like broccoli. Mixed with a little bit of yoghurt, it makes the perfect dip for raw vegetables.

Ingredients: Rice miso (45,83%), sweeteners (sugar, glucose-fructose syrup) (32,74%), vinegar (16,37%), alcohol (2,05%), water (1,15%), mustard (0,56%), acidulant (E296) (0,46%), flavour enhancer (E621) (0,34%), thickener (E415) (0,28%), shiso leaves (0.11%), spice extract (0,11%), coloring (E100, E101) (0,01%)

Allergens: Soybean, barley, mustard

Preservation: Keep in a cool, dark place. After opening, keep refrigerated.

Origin: Japan

Shelf life: 18 months

Container: Plastic pack

As its name suggests, Tsurumiso is a miso-producing company located in the small town of Yanagawa in Fukuoka County (Kyushu Island). Yanagawa is a pretty little town crossed by a multitude of canals that can be traveled on small boats. The historic Tsurumiso headquarters, existing since 1870, is housed in an old red brick building bordering one of the branches of the Yanagawa canals network. Tsurumiso produces all the traditional miso range, but has also developed a range of innovative products: yuzu miso, garlic miso, sesame miso, miso mayonnaise...

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Availability : This product is no longer in stock

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4 /5

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Eliane F. published the 30/12/2021 following an order made on 16/12/2021


Très bon au goût, trop d'adjuvants E.....

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