Miso Soy or Hatcho Miso, has a very dark color like chocolate but has harder texture and strong taste (astringent), while it is not as sweet as Miso with barley or rice. It has a more intense Umami flavor, which characterizes Far Eastern food. Due to the absence of any cereal, fermentation with the fungus Koji (aspergillus oryzae) is done directly with soy beans, which are then mixed with salt and mashed.
The natural One project miso , is produced with traditional methods, which follow all modern standards to ensure food hygiene. Contains many microorganisms, enzymes, lactobacilli, trace elements etc.
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