Miso, a traditional Japanese seasoning

Miso is a fermented soybean paste, which has been used in the Far East to flavor dishes for over 1300 years. This Japanese product is also known for its high amount of protein. Miso is a perfect start for soups, sauces and is often used in vegetable sides, dressings or spreads.

That’s why Lima’s Misos are so favourable

  • 100% traditional fermented production method: Lima’s Miso is made in a traditional authentic way. The ingredients are fermented in wooden barrels, usally for 18 to 24 months. This long fermentation process enables the Koji enzymes to convert the soya (and possible cereals) into amino acids, fatty acids and sugars.
  • High-quality ingredients: soybeans, possibly supplemented with other cereals, koji (a mixture from cereals grafted from a living culture: Aspergillus oryzae), sea salt and spring water.
  • Naturally occurring flavors that create a tasteful umami experience: Lima’s Misos have each a different taste, colour and smell, and are the perfect addition to giving any dish a tasteful touch.
  • High quality protein: miso a great source of protein, minerals and vitamin B and is a cholesterol-free product.
  • Long shelf life: Thanks to the lactic acid produced during a long period of fermentation, without any other additives, the miso from Lima can be kept for a very long time.

In the kitchen

Miso is used to flavour all kinds of dishes: soups, sauces, spreads, vegetable dishes, prepared legumes or tofu, seitan or tempeh. Add miso to a hot or cold dish. Take a small bowl with a little bit of miso, some water or cooking liquid. Mix everything together and add it to your dish. When you’re preparing a hot meal, add the miso at the end of cooking process.

CHOOSE YOUR TASTE AND COLOUR
Strong Hatcho Miso(deep-dark) has an outstanding taste, and can be mixed with other misos. This miso soup is without a doubt a winner for typical winter soup recipes and other strong pickles.. Mild Barley Miso (dark) is a perfect addition to every dish, this miso is known as a traditional touch to every miso soup. Make cooking more enjoyable! Sweet Shiro Miso (white) is a perfect fit for light soups, and is often used instead of diary product in vinaigrettes, sauces and spreads. Thanks to its high amount of proteins, the Lima misos are a perfect fit for a vegan lifestyle.

Lima’s misos

Unpasteurized misos

  • Strong hatcho Miso:
    The crème de la crème from the whole miso range, is without a doubt the fermented Strong Hatcho Miso with a deep dark colour. Traditionally produced in the Aichi region, in the Hatcho Miso Company, which has been making the country’s most popular miso for five centuries. Hatcho Miso is produced by soybeans, with a small amount of roasted barley flour and sea salt. Because of its exceptionally long 24 to 30 months fermentation process, this process ends automatically.

Hatcho Miso is high in proteins, fibre and iron, and an unique source of essential amino acids, omega-3 fatty acids and calcium. Moreover, without pasteurization, all the enzymes that can digest carbohydrates, proteins and fats are still active. That is why you should only add Strong Hatcho Miso to hot dishes at the end of the cooking time, as prolonged boiling or frying destroys the enzymes.
Take a look at our product page.

  • Brown Rice Miso:
    This miso is made using brown rice and has a fermentation process of 3 months. It has all the properties of an unpasteurized miso. This product is a winner both for its taste and for the many enzymes and valuable nutrients.
    Take a look at the product page from Brown Rice miso.

  • Rice Miso Less Salt: This product contains 25% less salt and went through a fermentation process of 3 to 6 months. This miso contains all the typical flavours and characteristics of a non-pasteurised miso.

Take a look at the product page of the Rice Miso Less salt.

Pasteurised misos

  • Mild Barley Miso:
    The Mild Barley Miso is a dark barley miso made by soy beans, barley and sea salt. It goes through a traditional fermentation process from 12 to 20 months. The natural mildness of the barley determines the taste. It is Japan’s most popular miso. This product has a milder taste than the Hatch miso and is used on a daily basis.

    Take a look at the product page of the Mild Barley Miso

  • Sweet Shiro Miso:
    Sweet Shiro Miso is a white, young miso with a typically mild, tweet-salty flavor. The combination of soy and rice, combined with a short natural fermentation process of 7 days, makes from this miso an outstanding product. This miso product is a source of protein..

    Take a look at the product page of the Sweet Shiro Miso

4 instant soups made of Miso:

Lima’s product range has 4 instant miso soups. These instant preparations are packed in individual sachets. Just add hot water, give it a quick stir and you have a great-tasting flavorful miso soup.