・Handmade raw Rice Koji used
・Soya beans and round grain rice from EU organic farming
・No additives
・GMO-free, vegan and gluten-free.
For our Rice Miso – Brown, we use twice as much of our own rice Koji as for a typical miso.
This miso has undergone a longer fermentation and maturation process, taking over six months.
If you prefer a more mature taste, store it in a cool, dark place where the colour will darken and the taste will deepen.
To make miso soup, boil 200 ml of water and add fish broth (vegetable or other bouillon if unavailable). Then add the vegetables of your choice and finally 10–15 g of brown miso.
| Netto | 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: 1 year 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 |
Storage
Our miso contains live bacteria and continues to ferment in the refrigerator and at room temperature. The gas is released during fermentation. Freeze to stop the fermentation, chill to enjoy the change. While miso (white) should always be refrigerated, miso (brown) can be stored at room temperature if you want further fermentation to intensify the flavour.
