Miso is a fermented soya paste (sometimes combined with grains), which has been known in the Far East for 1300 years because of its culinary qualities and its beneficial effect on health. Brown rice Miso This delicious miso made with soya beans and 32% brown rice, is made by a Japanese company established more than 100 years ago. This miso is appreciated for its pronounced, slightly salty taste, which is obtained after a long fermentation process during 18 months in cedar wood barrels. This miso is made with soya and brown rice and is characterised by a strong, rich and salty taste, which develops during a long fermentation process (18 months) in cedar barrels.

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Soya* 46%, koji (brown rice*, A. oryzae), sea salt 14,3%, water

Percentage organic : 100%

300 g

Miso is used like a stock cube in all kinds of dishes to enhance their taste : in soups, sauces, bread spreads, vegetable dishes, vinaigrettes, etc. It is sufficient to mix a small quantity in a little water in order to facilitate its use.