Certain foods, when fermented, are more nutritious than in its original form. Organic pure soybean paste, non-pasteurised. Produced using natural fermentation during 2 years in cedar barrels. Hatcho Miso Lima, the Emperor's Miso!
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The word commitment means "source of the flavor '. MI is 'flavor' or 'seasoning' and SO is 'power.' It's a brown paste made from yellow soybeans (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 oryzae. The fermentation period is between 6 and 36 months. Certain foods, when fermented, are more nutritious than in its original form. Its composition is soybeans, water, sea salt and barley flour.
Pure organic soybean paste, unpasteurized. Made with natural fermentation for 2 years in oak barrels.
Soybeans, water, sea salt, roasted barley flour, Koji (Aspergillus oryzae), from organic farms.
How to use:
Miso is used as a bouillon cube in all kinds of dishes to enhance their flavor: in soups, sauces, bread spreads, vegetable dishes, dressings, etc ... Simply mix a small amount in a little water, to flavor our best dishes.
Per 100 g. Portion 5 g.
Energetic value 221 Kcal/922 Kj 11 Kcal/46 Kj
Proteins 23,6 g. 1,18 g.
Carbohydrates 5.4 g. 0.27 g.
Sugars 2 g. 0,1 g.
Fats 9,8 g. 0,49 g.
saturated 1,6 g. 0,08 g.
mono-unsaturated 2,6 g. 0,13 g.
poli-unsaturated 5,6 g. 0,28 g.
Fiber 8,2 g. 0,41 g.
Sodium 4 g. 0,2 g.
mg/100 ml. % RDA
Sodium 4.000.000 160,0%
Calcium 154.000 19,3%
Iron 7.100 50,7%
Phosphorus 264.000 37,7%