For the Masuzuka miso manufactory, this unpasteurized rice koji miso is a symphony of soybeans, rice, water and other ingredients that compose the incisive climate of Japan and its microorganisms. The traditional miso manufactory was founded in 1928 in Aichi prefecture, which is famous for its fermented foods all over ther world. Masuzuka ferments exclusively in wooden barrels and specialises in unpasteurised miso products. The soybeans are grown by farmers who are trusted and meet the high quality standards. This bright, soft and super-umami-like miso consists of half water, which is from the groundwater of the crystal-clear Yahagigawa River. It is made from regional soybeans and local rice. It contains small pieces of rice and soybeans and has a light, natural sweetness of the rice koji. You can use it for almost anything, if you like, the taste is addictive. Size: 400g Ingredients: Soybeans, rice, salt, alcohol Type: Unpasteurized rice miso paste (white) Maturing time: approx. 18 months in wooden barrels Origin: Aichi, Japan Recommended for: Miso soup Ramen soup Salad vinaigrettes Dipping sauces Bread spread Marinating fish Nutrition per 100g Energy 790kJ / 188,9kcal Fat 5,6g Saturated fat 1,0g Carbohydrates 23,8g Sugar 23,8g Protein 10,5g Salt 11,6g
