Unpasteurized genmai miso is a medium-strength seasoning from Japan that is traditionally made from fermented soybeans and brown rice. It ferments for at least 12 months in 100-year-old cedar barrels. Fits well in both Japanese and European cuisine. Ideal as a base for miso soups, sauces and dressings and very tasty in combination with legumes or cabbage-like vegetables.
Unpasteurised Genmai Miso with Brown Rice 350g (Organic, TerraSana)
€9.50Price
SOY beans*, Brown rice*, Sea salt, Water, Koji-ferment,* = Organic
