This delicious yellow Miso is a superfood obtained following a traditional fermentation of soy and barley. An essential food in Japanese cuisine, this miso has an intense umami flavor, ideal for all your dishes such as soups, broths, sauced dishes, stir-fries or simmers.

This Miso is unpasteurized, it is rich in protein, rich in fiber, with 9 essential amino acids (>3.5g / 100g) < /span>

Taste: Umami and intense, textured

Tips for use:

Miso Yellow will fit perfectly into your everyday kitchen; ! Its intense taste will work wonders in your marinades, sauces, broths and soups. It will also be perfect for making your vegetarian dashi for your homemade ramen! The possibilities are endless and Miso will amplify the flavors of your cooking like a broth while allowing you to benefit from its properties.

More about Yellow Miso

Our Yellow Miso or “Mugi Miso” is a Miso made with barley. Its Umami and intense taste and its textured material make it a delicious health ally. It is a "name miso", which means that it has not undergone any heat treatment. It comes from a traditional double fermentation of 4 months.

What is Miso?

Miso is a traditional vegetable preparation made from fermented rice and soy. Its maturation continues after packaging and even at moderate temperatures.

In particular the famous Maillard reaction, responsible for the aromas of many food products, occurs between sugars and amino acids with which Miso is generously provided. This maturation is at the origin of the development of the aromas and flavors of Miso.

Ingredients:

barley* (41%), water, soybeans* (18%), salt. Ferment (Aspergillus orizae, lactic acid bacteria). * Product from organic farming.

Manufacture:

Traditional fermentation. Our partner in Nagasaki has been producing miso since 1965.