Okinawa Miso barley unpasteurized 400 g, organic, vegan
Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine. "Koji" is prepared from cooked rice, soybeans and probiotic culture of Aspergillus oryzae. Miso Okinawa is produced by the traditional Japanese perennial fermentation technique. Miso with rice has the mildest taste and is considered a "beginner" miso. Because it is not exposed to high temperatures, unpasteurized miso contains more enzymes. It has a salty taste and is excellent for seasoning soups (the famous miso soup), stews, foods with seaweed and vegetables and with various toppings. When preparing soups, it is important to know that miso is added at the end, stirred in a little water, when the vegetables are already cooked. The soup must not boil again because the miso will lose its valuable ingredients. One teaspoon is enough for approximately 3 dcl of broth.
Average nutritional values per 100 g / ml
Energy value 769 kJ / 183 kcal
Fat 5.8 g
..of which saturated fatty acids 1.0 g
Carbohydrates 19.3 g
..of which sugars 12.0 g
Protein 11.1 g
Salt 11.4 g
Suitable for vegans
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