UNPASTEURIZED MISO HATCHO BIO 300 G. MITOKU

TOT-0412

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Ingredients: Soybean, water, sea salt, Koji, from organic farming.

GUARANTEE: ECOCERT

ecocertmitoku

5,77 €tax incl.

UNPASTEURIZED MISO HATCHO BIO MITOKU

Hatcho miso: The higher protein content (21%) and lowest in carbohydrates (12%) and water (40%). It is the strongest flavor and tastes saltier. Ideal when it's cold or feel very weak. The Hatcho miso is more suitable for winter soups denser. To combat the cold of winter, take the hot miso with a touch of ginger, which disperse an comfortable warmth throughout the body. Miso is taken mostly in the form of vegetable soup or seaweed (especially Wakame or Kombu) vegetables can be leaves (cabbage, green beans, cauliflower, etc..) or roots (turnip, daikon, onions, carrots, radishes, etc.) or combination of them all. The miso is dissolved in the broth at the last minute, leaving only half a minute boil (if this time is exceeded, it loses much of its nutritional richness). For extra flavor, you can add a few drops of orange or lemon or the rind of the fruit. In every cup of Miso should have little or onions or parsley cut into pieces. Used as "pate" on the bread, gives great vitality. It can be mixed with tahini (tahini part of three parts. Of miso and a little water to emulsify) with peanut butter, pasta with cheese, etc.. For salad dressings, miso mixed with vinegar, oil and some spices and sauces are obtained with a delicate aroma. Relatively small amounts of miso required for these preparations. Just a teaspoon of coffee with no fill. The flavor should be very soft, otherwise it will cause thirst. May also be suitable for any seasoning soup cereals or soup paste, added at the end of cooking.
The word commitment means 'source of flavor'. MI is 'flavor' or 'seasoning' and OS is 'source'. Is a brown paste made from yellow soybean (or other vegetable), sea salt and, in general, a cereal. This paste is obtained through a long process of lactic acid fermentation through the action of a fungus, Aspergillus Orizae. The fermentation period ranges from 6 to 36 months.
Properties and use of miso is energizing and winter dishes with miso prevent us from the cold.
For proper metabolism: miso is rich in minerals. For digestion: miso contains living enzymes. Reduces the effects of heavy meals, clears blockages. For heart disease: the miso contains linoleic acid and lecithin which dissolves cholesterol in the blood. Prevents atherosclerosis or hipertesión. For beauty: the miso nourishes the skin and promotes cell regeneration. The hair shines with vitality.

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UNPASTEURIZED MISO HATCHO BIO 300 G. MITOKU

UNPASTEURIZED MISO HATCHO BIO 300 G. MITOKU

Ingredients: Soybean, water, sea salt, Koji, from organic farming.

GUARANTEE: ECOCERT

ecocertmitoku

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