Origin Fukushima, Japan
Container Plastic bag
Usage This is a very fragrant miso that pairs particularly well with vegetables. It's delicious diluted in a soup, for example, or with olive oil to season an avocado-based salad. This miso is very good in marinades, such as with pork, or to make a pan-fried bean sprout and spinach.
Marinades and sauces Soups

Miso

Miso Kojiya 300g

Miso Kojiya 300g
5,20 €
5,20 €
17,33 € kg

Ref. 591

In stock

Description

This miso is made by fermenting peeled soybeans with koji, a process cultivated by the producer using over 100 years of expertise. This miso is unpasteurized.

Flavor

It has a rich, round, very umami aroma.

Conservation

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

Ingredients & Allergens
Soybeans (28%), rice (25.2%), salt (12.1%), alcohol (3%), water (31.7%)

Allergenes : Soy
Nutritional Values

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Origin Fukushima, Japan
Container Plastic bag
Usage This is a very fragrant miso that pairs particularly well with vegetables. It's delicious diluted in a soup, for example, or with olive oil to season an avocado-based salad. This miso is very good in marinades, such as with pork, or to make a pan-fried bean sprout and spinach.
Marinades and sauces Soups
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.