Okinawa Barley Miso, 345 g, organic
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
"Koji" is prepared from cooked rice, soy beans and probiotic culture of Aspergillus oryzae. Miso Okinawa is produced by the traditional Japanese multi-fermentation technique. Because of its pleasant taste, barley miso (mugi miso) is the most commonly used. It has a salty and pleasant taste and is great for seasoning soups (known miso soups), stews, seaweed and vegetable foods, and with various toppings. When preparing the soup, it is important to know that the miso is added at the end, soaked in a little water, when the vegetables are already cooked. The soup should not be boiled again, as the miso will lose its valuable ingredients. One teaspoon is sufficient for approximately 3 dcl of soup.
Average nutritional value per 100 g / ml
Energy value 606 kJ / 145 kcal
Fat 5.6 g
..of which saturated fatty acids 0.72 g
Carbohydrates 14.6 g
..of which sugars 5.6 g
Protein 11.6 g
Salt 11.53 g
Special Attributes: Organic
Storage instructions: In a dry and cool place
Store in a refrigerator
Ingredients: whole soya beans * 37.2%, barley * 30.9%, water 16.4%, sea salt 15.5%, enzyme extracted from Aspergillus Oryzae yeast <0.01%. * organic farming. May contain SESAME, WHEAT, KAMUT and PIR in trace amounts.
Best used up to: printed on packaging.
Store in a cool, dry and dark place. After opening, refrigerate.
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