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. Marakura Shiro Miso Shiro Miso is a young miso, characterised by a very mild, almost sweet taste. To obtain this result, additives such as sugar, artificial sweeteners and whitening agents are often used in industrial production.

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koji (rice* 63%, A. oryzae), soya* 24%, water, sea salt 6,3%

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.