Rice, azuki and pumpkin miso 200g
Rice, azuki and pumpkin miso 200g
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Are you looking for a versatile and tasty ingredient to add to your dishes? Then try Kekoji Lab's rice, azuki bean and pumpkin miso, directly from traditional Japanese fermentation techniques. The main characteristic of this fermented paste, in addition to its flavor, is its concentration of umami, naturally extracted from the enzymes present in the Koji , the fermenting agent at the base of all Kekoji brand products. But this is not your typical miso: it is infused with the unique flavors of Italian delicate squash, rice and azuki beans. Plus, a pinch of cinnamon and nutmeg add a wintery touch. From risottos to soups, don't hesitate to get creative and discover the unexpected connection between Italy and Japan. I recommend using it for creaming risotto, dissolved in broths and creams, in the filling of tortellini or even added to desserts to increase their aromatic range. Available in a 200g glass jar.
INGREDIENTS: koji (rice, aspergillus oryzae) 35%, pumpkin 28%, red azuki beans, salt, spices . May contain traces of nuts, gluten and broad beans.
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NUTRITIONAL VALUES: average values per 100 g of product Energy 498 Kj – Energy 119 Kcal – fat 0.32 g – of which saturated 0.05 – carbohydrates 23.47 g – of which sugars 8.4 g – fibre 3.1 g – protein 6.13 g – salt 8.33 g |
SHELF-LIFE: closed: 12 months store in a dry place away from light at room temperature , opened: after opening store in the fridge for up to 60 days .
Country of production: Italy
