![]() ![]() This product is best for (but not limited to) Soup, Dressing, Dipping Sauce, Sauces, Hot Pot.Įnergy: 807.5kj, Protein: 12.6g, Fat Total: 5.4g (saturated: 0.83g), Carbohydrate: 23.6g (sugars: 17.1g), Sodium: 4. The soybeans, salt, and koji are then mixed with. This naturally-occurring fermentation culture is also used in the production of sake and soy sauce. Koji is a mixture of steamed rice and soybeans which has been inoculated with Aspergillus oryzae, the koji mold. It is also fermented for a shorter duration than red miso. Basic miso paste is made from soybeans that are fermented with salt and koji. Refrigeration is recommeded and consume as early as possible after opening. White miso is made with rice, soybeans, water, sea salt, and high-quality koji (Aspergillus Oryzae). Storage requirement: Keep in a cool dry place away from light and heat. Eating miso regularly can help to maintain a healthy weight, because. Ingredient(s): Organic SOY BEANS, Organic Rice (Koji), Sea Salt Miso is packed with vitamins E, B12 and K, as well as many minerals. White Miso is typically the lightest in flavour of all the Miso and can even be sweet with almost no salt flavour perceptible. It contains no additives, no GMO and is Gluten Free. The product is suitable for vegetarian and vegan. You can achieve a well-balanced dish by matching the rich deep flavour of this miso with your choice of protein and spicy ingredients, etc. Which supports to create nice sweetness as well. It is a long-aged red miso paste with a rich firm taste. ![]() Carwari White Miso contains more “Rice Koji” Live miso contains active enzymes that aids digestion, as well as it helps to tenderise meat or fish and brings out nice “Umami” flavour.ĭue to its shorter fermentation process, the soybeans are peeled beforehand to make sure the bitterness of soybeans is removed. Which produces unpasteurized fresh live miso. It is made by traditional and natural fermentation method, Carwari Organic Miso Paste White has an aromatic scent and a mellow mild taste. ![]()
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