Miso is a fermented soybean paste from Japan, made from soybeans, rice or barley, water, salt and koji ferment (koji is a mixture of wheat or rice associated with yeast). This condiment, with a strong umami taste (one of the five basic flavors identified by the Japanese with sweet, bitter, sour and salty) can be used to enhance the flavor of meats, vegetables, pasta, soup...

Miso, a traditional fermented soybean paste, is a staple ingredient in Japanese cuisine. It is used in a variety of dishes such as soups, sauces, and marinades.  The origins of miso can be traced back to China and Korea, but it was the Japanese who perfected the fermentation process and made it a central part of their culinary tradition.  Miso is made by fermenting soybeans with salt, koji (a type of mold), and sometimes other ingredients such as barley, rice, or wheat. The fermentation process can take anywhere from a few months to a few years, depending on the type of miso being made.  There are many different types of miso, each with its own unique flavor and texture. Some of the most common types include:  Hatcho miso: made with 100% soybeans and is the oldest and most traditional type of miso. It is dark in color and has a strong, rich flavor. Shiro miso: made with a higher proportion of rice and is lighter in color and has a sweeter, milder flavor. Awase miso: made with a combination of different types of miso, resulting in a balanced flavor. Miso is used in many traditional Japanese dishes such as miso soup, which is a staple at breakfast, and in marinades for fish and meat. It is also used as a condiment and can be mixed with dashi broth to make a dipping sauce for dishes like sashimi.  Miso is also known for its health benefits and is high in protein, vitamins, and minerals. It is also a good source of probiotics which can help to improve digestion.  In Japan, miso is widely available in supermarkets and grocery stores, and can also be found in most Japanese restaurants and traditional izakayas. It is also exported to many other countries around the world and is becoming increasingly popular in Western cuisine.

Ingredients : Miso 95% (water, soybeans, rice, salt), mushroom cooking juice (mushrooms, maltodextrin), yeast extract.
Origin : France
Weight : 30g
Ingredients : Soybeans