Description
Miso is a traditional-fermented Japanese staple food and seasoning made from different types of grains, but mainly soya and a unique koji fermentation culture.
Miso is a live product, and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air. Simply skim off.
Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions.
Miso can be used instead of salt to flavour dishes such as soups and stews, it can be used in baked dishes, sauces and spreads. It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice.
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Storage instructions:
Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging.
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Ingredients: Whole soybeans (47%)*, cultured brown rice (33%)*, sea salt, water. *organically grown
Allergy Advice: For allergens including cereals containing gluten, see ingredients in bold.
Although we make every effort to ensure this information is correct and accurate, we cannot be held liable in instances where it is incorrect.
Always read the label on the product when you receive it, and refer to the manufacturer's guidelines.
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Nutritional Information
| Typical Values | Per 100g |
|---|---|
| Energy | 158kcal |
| Protein | 12g |
| Carbohydrates | 10g |
| _of which sugars | 7g |
| Fat | 6.1g |
| _of which saturates | 1.2g |
| Fibre | 4.5g |
| Salt | 12.7g |
FAQ
How should I store this miso paste? Keep it in a cool cupboard or the refrigerator to maintain freshness and quality. High temperatures encourage further fermentation, which can darken the colour, alter the flavour and build up pressure in the packaging.
What can I use this miso for besides soup? It can replace salt to flavour soups and stews, and also works in baked dishes, sauces and spreads. It combines well with ginger, garlic, rice vinegar, tahini and citrus.
Why does the lid bulge or why is there white residue on top? This is a live, fermenting product, so the lid may bulge and harmless white yeasts can form from exposure to air. It is still safe to eat, simply skim the yeast off.
What is this miso paste made from? It is made from whole soybeans (47%) and cultured brown rice (33%), with sea salt and water.
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