Miso Paste 300g
Our miso paste is hand-made using steamed rice with a fermentation culture to produce ‘koji’. Koji is the rice basis for making many commonly used seasonings and ingredients like soya sauce, mirin, sake and miso paste. Soya beans are boiled and mixed together with the rice koji and sea salt. It is then left to ferment in a sealed container for a minimum of 6 months.
Miso is used in many dishes in Japan but most commonly known and used in a soup made withseaweed and vegetables in a watery broth.
Colour, flavour and fragrance may vary in different batches due to humidity and temperature changes throughout the year.
Soya beans, white rice, sea salt, water, fermentation culture (aspergillus oryzae).