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Soy MISO paste light
Soy MISO paste light
One of the most basic products of Asian cuisine is miso paste made from fermented soybeans.

The Japanese start their day with a plate of miso soup, thus energizing their body.

Miso paste is added to soups, broths, salads and marinades, which become tastier and healthier.

It can be used as a seasoning for various vegetable, fish and meat dishes.

The paste is rich in proteins, it contains lecithin, glutamic acid, B vitamins and many microorganisms.
Vegeterian
Soup
Seafood
  • Taste Sweet, salty with a rich umami flavor
  • Colour Bright, sandy semi-solid
  • What is it used for The basis of the soup of the same name, which the Japanese eat every day. Miso is added to stews, sauces, salad dressings, marinades and even desserts. You can add one spoonful to tomato or meat sauce, cream soup or cake cream
  • In addition to soups, miso paste is used in the preparation of fried or grilled meat, chicken, and fish. In this case, miso is used as a marinade, as a sauce for baking, as a sauce for frying
  • Consistency Semi-solid
  • The tradition of the recipe Traditional Japanese recipe
  • Composition Water, soybeans, rice, salt
  • Cost-effectiveness For 150-200 ml of dashi broth, usually put 1 tablespoon (18 g) of miso. For a rich taste, you can mix light and dark pasta
  • Gives the dish special properties Gives dishes a taste of umami
  • Nuances of production Fermentation of light miso paste lasts 1 month
  • Packaging Durable packages of 1 kg
  • Country of origin China
  • Expiration date 12 months
  • Store at a temperature from 0 ° C to +25 ° C and a relative humidity of no more than 65%. Keep away from direct sunlight! After opening the package, store in a dry place at a temperature not higher than +25 ° C for no more than 30 days
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