Rice, chickpea and leek miso 200g
Rice, chickpea and leek miso 200g
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Inspired by traditional Japanese fermentation techniques, this rice, chickpea and leek miso from Kekoji Lab will add flavour to your cooking, so much so that you can completely replace salt. The main feature of this fermented paste, in fact, in addition to the tasty taste, is the abundance of umami, naturally derived from the enzymes present in Koji , the fermenting agent at the base of all Kekoji brand products. Unlike classic oriental miso, the unique flavour of leeks adds a delicate touch, which goes well with sauces, gravies and tapenades such as hummus and babaganush. Your creativity knows no bounds and you will discover an unexpected culinary link between Italian and Japanese cuisine. You will find this paste very versatile both for flavouring broths and soups, but also for enriching fillings for fresh pasta or meatball dough and rustic pies. Available in a 200g glass jar.
INGREDIENTS: rice köji (rice, aspergillus oryzae), chickpeas 29%, leeks 29%, salt . May contain traces of nuts, gluten and broad beans.
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NUTRITIONAL VALUES: average values per 100 g of product Energy 500 Kj – Energy 119 Kcal – fat 2.5 g – of which saturated 0.32 g – carbohydrates 21.41 g – of which sugars 2.69 g – fibre 3.1 g – protein 7.63 g – salt 8.17 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
