Creamy red miso

An essential food in Japanese cuisine, Miso is a superfood obtained from rice and a traditional double fermentation. Red Miso is ideal for garnishing sauces, vegetable stir-fries, risottos or even meats! Its very pronounced umami taste and its creamy texture are ideal for adding a healthy flavor to your dishes. Taste: Umami and full-bodied, creamy texture AROMANDISE Misos are superfoods with high nutritional value transmitted by producers with centuries-old know-how.    250g net Usage tips Red Miso fits perfectly into Western cuisine! Its strong taste is slightly reminiscent of soy sauce, or even the slightly smoky taste of meat. An excellent alternative to broth, it goes very well with meat and fish in marinades and will spice up your vegetable pans. 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 Red Miso Red Miso or “Akamiso” is a long-fermented miso. It is much saltier than White Miso and its taste is more pronounced. This is “Rustic Miso”, more popular in southern Japan. A pillar paste of Japanese cuisine with countless health benefits! Red Miso is a “Kome miso” or miso made from rice. It comes from a double fermentation of 12 to 18 months. Our partner in Okayama has been producing miso for over 100 years.    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 soybeans* (35%), water, whole grain rice* (25%), sea salt, ferment (Aspergillus oryzae, lactic acid bacteria). * product from organic farming Manufacturing Traditional double fermentation from 12 to 18 months. Mixture of rice and Aspergillus orizae; 1st fermentation: obtaining Koji; Cooking soybeans in water and salt; Mixture of soy with Koji; 2nd fermentation of 18 months minimum; Packaging.