Miso is usually made from soy, salt and water, which are fermented with the help of a fungus (Aspergillus oryzae). In addition to soybeans, it may also contain some grain and rice. Miso paste varies in flavour and appearance and can be used as stock in sauces, dressings or as a base for miso soup.
This miso is pasteurised.
Guide to the different varieties of miso:
Miso shiro is made from soybeans and rice, and is the lightest variety with the sweetest flavour.
Miso genmai is made from soybeans and brown rice, is medium-light and tastes slightly sweeter than miso mugi.
Miso mugi is made from soybeans and barley, and is the darker variety.
Miso hatcho is made only from soybeans and has been aged in cedar barrels for two years. It has the strongest flavour.
Ingredients
SOYBEANS 61%, brown rice 26%, sea salt, water, koji ferment.
Allergens
Contains: Soybeans.
| Nutritional values | per 100 g |
|---|
| Energy kJ/kcal | 681/163 |
| Fat (g) | 7.0 |
| of which saturated (g) | 0.9 |
| Carbohydrate (g) | 9.1 |
| of which sugars (g) | 8.2 |
| Fibre (g) | 7,7 |
| Protein (g) | 12.1 |
| Salt (g) | 10.30 |
