Description
・Handmade raw rice Koji used
・Soya beans and rice from EU organic farmers
・No additives, no pasteurisation
・GMO-free, vegan and gluten-free.
Our Rice Miso -White is made with plenty of Kamado’s rice Koji.
This miso has a lower salt content and shorter fermentation period than regular miso, which gives it a sweet flavour and the taste of Koji. (It is not as sweet as the Saikyo Miso found in Japan.)
When used to make soup, it produces a creamier miso soup with a more mild flavour.
No additives or preservatives are used. Pasteurisation is avoided. This is to preserve nutrients and vitamins and to keep micro-organisms active.
For a miso soup, use 20-25 g of miso (white) for 200 ml of hot water with dashi stock (if not, vegetable stock), vegetables and other ingredients of your choice.
As our rice miso (white) has a low salt content, please adjust the amount you use according to your own preferences.
| Netto. | 200g / 500gb / 750g |
| Ingredients | rice Koji (rice*, A.oryzae), soya beans*, water, see salt** *from organic farmers in the EU **natural see salt without additives |
| Allergy | Soya beans |
| Storage | Refrigerated at +10°C, best before: 3 months after production. |
| Production | Handmade in Valkenburg, the Netherlands |
| Nutritions per 100g | Energy: 745kJ/178kcal, Fat:4.0g, Saturated fatty acids: 0.6g, Carbohydrates: 18.3g, Sugar: 1.2g, Protein: 8.9g, Salt: 10.4g |
Enjoy our live-culture miso!
Store in the fridge or freezer as fermentation can progress too quickly at room temperature. As our miso is still alive, it changes slightly during the fermentation process, even when stored in the refrigerator. These changes in colour and taste are a result of the fermentation process and can be enjoyed.
