Origin Fukushima, Japan
Container Plastic box
Usage It's ideal for marinades due to its high koji content. Coat your salmon, for example, or marinate your pork chops in it before grilling them. You can also use it in many sauces and soups as a substitute for cream.
Mozzarella marinée au miso
Mozzarella marinée au miso
Une mozzarella fondante sublimée par une marinade au miso : une touche umami originale pour une entrée simple et raffinée.
Soups Marinades and sauces

Miso

Creamy miso with koji 500g

Creamy miso with koji 500g
8,70 €
8,70 €
17,40 € kg

Ref. 594

In stock

Description

This is a white miso, a miso that has fermented for a shorter time, with a lighter and less salty flavor. This miso has the particularity of containing amazake, a sweet drink made from fermented rice, which gives it sweetness and roundness. Amazake is produced with koji, whose enzymes transform the starch in the rice into sugar. The color of this miso darkens over time due to natural aging, but this does not change its flavor. This miso is not pasteurized.

Flavor

It is sweet, almost sugary, very umami.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening.

Ingredients & Allergens
Rice (41%), soy (33.8%), salt (11.1%), alcohol (3%), water (11.1%)

Allergenes : Soy
Nutritional Values

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Origin Fukushima, Japan
Container Plastic box
Usage It's ideal for marinades due to its high koji content. Coat your salmon, for example, or marinate your pork chops in it before grilling them. You can also use it in many sauces and soups as a substitute for cream.
Mozzarella marinée au miso

Mozzarella marinée au miso

Une mozzarella fondante sublimée par une marinade au miso : une touche umami originale pour une entrée simple et raffinée.
Soups Marinades and sauces
Horaiya Honten
The producer

Horaiya Honten

In Koriyama, Horaiya Honten has been cultivating the art of koji, this essential fermented ingredient of Japanese cuisine. A legacy of Yutaro Yaginuma, the company makes its own koji thanks to traditional fermentation methods, refined generation after generation. Its ambition: to promote the culinary culture of koji throughout the world, through healthy and authentic products such as miso, sagohachi — pickles combining koji, salt and rice — or amazake, a sweet and naturally sweet drink.