Japanese Miso Seaweed flavor 500g

Name: Japanese Miso Seaweed flavor 500g
Brand: KONG YEN
Price: 8.05 EUR
Availability: OutOfStock

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Product Details:

Miso carefully balanced.

This miso specialty brings natural sweetness and umami depth to your cooking. Fermented with more rice to offer an equal balance of sweet and salty, this miso removes any salty acidity found in regular mixed miso and preserves the umami goodness of each soybean to ensure an exemplary, full-bodied flavor. Easier to cook and stir thanks to a smoother consistency, this miso makes its rustic aromas and qualities easy to enjoy in everything from your morning miso soup to a sweet miso-infused dessert. Miso paste is a staple ingredient in Japanese cuisine that is made by fermenting soybeans, along with other possible ingredients such as barley or rice, with koji, an edible fungus that can grow on rice and is also known as "rice malt." ". Miso can contain a variety of flavors and textures, from sweet and mild to salty, depending on the ingredients used and the fermentation time, but this makes it ideal for experimenting in a variety of Japanese dishes.

Ingredients

Yellow soy, rice, salt, alcohol and nori seaweed.

Nutritional Information per 100 gr

Energy Value: 739 Kj/ 176.7Kcal. Fats: 4.7g Saturated Fats: 0.8g Carbohydrates: 33.9g Sugars: 20g Proteins: 12.7g Salt: 9.925g

Miso and bean paste in Korea and Japan

Korean bean paste is similar to Japanese miso, which is a fermented food that represents both Korea and Japan, but they are actually different. Recently, 'fermented food' has become one of the food trends around the world, and there is increasing interest in Japanese miso and Korean bean paste. Both miso and Korean bean paste were made by fermenting soybeans, but there is a difference between the two. Miso is one of the essential fermented foods for Koreans. Soybean fermented soybean paste is different from smile, except that only pure soybeans are fermented. Unlike miso in Korea, Japanese miso is made by mixing yeast with soybeans. The name of miso changes depending on the ingredients of the yeast that is introduced into the beans. Japanese miso made by putting rice flour on top of soybeans is known as 'Kome miso', and miso with barley yeast on top of soybeans is 'mamemiso'.

Japanese Miso Seaweed flavor 500g

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