• New In
Origin Aichi, Japan
Container Plastic box
Usage Ideal for preparing miso soups, sauces, or marinades, simply incorporate it directly into your dishes to add depth and umami.
Soups Marinades and sauces

Miso

Mame miso - Miso aged 18 months in cedar barrels 250 g

Mame miso - Miso aged 18 months in cedar barrels 250 g
6,50 €
6,50 €
26,00 € kg

Ref. 795

In stock

Description

This miso is a soybean miso aged for over a year and a half in Japanese cedar barrels, according to tradition. Its natural fermentation develops a rich and balanced umami, with all the depth and sweetness characteristic of a quality miso, and benefits from a relatively long shelf life. 100% natural, gluten-free, vegan, and additive-free, it combines authenticity and simplicity.

Flavor

A deep and generous flavor, both mellow and complex, revealing the full richness of fermented soy. Its natural umami and roundness make it a refined and comforting miso, perfect for enhancing your recipes.

Conservation

Store at room temperature, away from sun and heat. After opening, keep refrigerated and consume within 6 months.

Ingredients & Allergens
Soybeans (51.70%), Water (36.91%), Salt (10.86%), Kinako (roasted soybean flour) (0.52%), Koji (0.01%)

Allergenes : Soy
Nutritional Values

Per 100 g: Energy 1013 kJ / 242 kcal, Fat 9.6 g (of which saturates 1.3 g), Carbohydrates 23 g (of which sugars 1.3 g), Protein 16 g, Salt 10 g.

View full details
Origin Aichi, Japan
Container Plastic box
Usage Ideal for preparing miso soups, sauces, or marinades, simply incorporate it directly into your dishes to add depth and umami.
Soups Marinades and sauces
Noda Miso
The producer

Noda Miso

For over 80 years, Noda Miso, formerly known as Kuramoto Masuzuka Miso, has produced naturally fermented miso, for more than a year and a half, in cedar wood barrels. The company grows its own koji in a dedicated fermentation room to produce even higher quality miso. The company prides itself on maintaining a certain harmony with nature, respecting the slow symbiosis of foods during fermentation, without speeding up the process. This relationship with nature and the climate is essential in Aichi. In fact, to produce Hatcho Miso, artisans had to adapt to the region’s humidity to succeed. In addition to its commitment to natural fermentation that isn’t sped up with stainless steel tanks or additives like synthetic MSG, two guiding principles shape Noda Miso’s production: dietary education, and local production for local consumption.