Ichibiki Hatcho Miso, 400 g

Livraison en Europe et au Royaume-Uni uniquement

Pungently rich, salty miso packed with umami goodness.

Traditionally made with only soybeans, salt and water to produce a sumptuously thick and savoury miso paste, this Hatcho miso carries a distinctly strong, natural flavour that has found many flavoursome uses in Japanese cuisine. Unique to Aichi prefecture with its intense deep-brown colour and use of only the finest local soybeans, Ichibiki matures this protein-rich miso paste for 1 to 3 years to maximise its salty, subtly tart, rustic taste. Easy to cook within moderation thanks to its potent flavour, this miso is often snuck into dishes to increase their savoury richness, though is also popularly mixed into miso sauces, soups or used as pungent seasoning when simmering dishes.

Réf de l'article: #17049

Plus d'infos

Miso paste is a staple ingredient in Japanese cooking made by fermenting soy beans, alongside other possible ingredients such as barley or rice, with koji, an edible fungus that can grow on rice that is also known as "rice malt". Miso can hold a variety of flavours and textures from sweet and smooth to savoury depending on the ingredients used and the fermentation time, but this makes it great to experiment with in a variety of Japanese dishes. If you are looking to explore the wide world of miso, our Miso section at japancentre.com is a good place to start.

Détails de l'article :

Valeurs nutritionnelles

Per 100g:
• Energy: 916kJ/219kcal
• Fat: 10.4g
  (of which Saturates: 0.0g)
• Carbohydrate: 15.0g
  (of which Sugars: 0.0g)
• Protein: 16.3g
• Salt: 10.5g

Ingredients and allergens

Soy Bean, Salt.