• New In
Origin Aichi, Japan
Container Plastic bag
Usage Ideal for preparing miso soups, sauces, or marinades, simply incorporate it directly into your dishes to add depth and umami. Just dilute 15g of miso in 150ml of hot water for a quick and tasty bowl of miso soup.
Soups

Miso

Mame miso - Miso matured in dashi (Japanese broth) 200 g

Mame miso - Miso matured in dashi (Japanese broth) 200 g
6,50 €
6,50 €
32,50 € kg

Ref. 794

Out of stock

Description

Dashi Mame Miso is a 100% natural miso, made from soy miso aged in wooden barrels and Hokkaido kombu, known for its rich umami. Its long and natural fermentation develops a deep and elegant taste, combining the power of soy with the delicate marine flavor of kombu.

Flavor

A salty, round and generous taste, where the richness of soy blends with the natural umami of kombu.

Conservation

Store at room temperature, away from direct sunlight and heat. After opening, keep refrigerated and consume within 3 months.

Ingredients & Allergens
Miso (Soybeans (29.47%), Water (21.04%), Salt (6.19%), Kinako (roasted soybean flour) (0.3%), Koji (0.0057%)) (57%), Water (25.85%), Kombu dashi stock (Kombu extract, Reduced starch syrup, Salt, Yeast extract, Water, Alcohol, Stabilizer (E415)) (8.15%), Sugar (6%), Alcohol (2%), Salt (1%)

Allergenes : Soy
Nutritional Values

Per 100g: Energy 725 kJ / 173.3 kcal, Fat 4g (of which saturates 0.7g), Carbohydrates 25g (of which sugars 12g), Protein 10g, Salt 10.7g.

View full details
Origin Aichi, Japan
Container Plastic bag
Usage Ideal for preparing miso soups, sauces, or marinades, simply incorporate it directly into your dishes to add depth and umami. Just dilute 15g of miso in 150ml of hot water for a quick and tasty bowl of miso soup.
Soups
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.