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. Hatcho Miso, which is obtained after an exceptionally long fermentation process, during 24 to 30 months, is a highly nutritional product. All high-quality Misos are rich in proteins, but Hatcho Miso contains 80 % proteins more and 20 to 25% salt less then Misos made with rice or barley. This unique source of essential amino acids, minerals and vitamins, poor in calories and fat, also has a very high fibre content.

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Koji (soya* 64%, A. oryzae), water, sea salt 13%

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.