Main Catalog Soy MISO paste dark

Soy MISO paste dark

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

The Japanese start their day with a bowl 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.

Pasta is rich in proteins, it contains lecithin, glutamic acid, B vitamins and many microorganisms.

Best with:

soup

Fish

Seafood

Taste Richly salty in taste, with a high protein content and umami flavor
Colour Bright, brown semi-solid
What it is 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 cream for a cake
In addition to soups, miso paste is used in the preparation of grilled 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
Traditional recipe Traditional Japanese recipe
Composition Water, soybeans, rice, salt
Cost-effectiveness 150-200 ml of dashi broth is usually filled with 1 tablespoon (18 g) of miso. For richness of taste, you can mix light and dark paste
Gives the dish special properties Gives umami flavor to dishes
Nuances of production Fermentation of dark miso paste takes 2.5-3 months
Packaging Strong packages of 1 kg
Special features In Japan, miso paste soup is eaten every day, and it is believed that this is why Japanese people live long and get sick little
Country of origin China
Expiration date 12 months. Store at a temperature from 0 ° C to +25 ° C and a relative humidity of not more than 65%. Keep away from direct sunlight! After opening the package, store in a dry place at a temperature of no more than +25 ° C for no more than 30 days