Shiro Miso

Short Description

Lima Shiro MisoRice,, SOYA,, Water, Seasalt, Koji (Aspergillus oryzae),organically grownIt is sufficient to mix a small quantity in a little water in order to facilitate its use. To what do the Lima misos owe their high quality : - the superior quality of the ingredients - the preparation method. The Lima misos are produced according to traditional methods. The ingredients are left to ferment in wooden barrels, generally for a period between 18 and 24 months. A long fermentation with transforms the soy (and the grains, if any) into amino acids, fatty acids and easily digestible carbohydrates. - The Lima misos can be kept a very long time, exclusively thanks to the lactic acid produced by the long fermentation process without any artificial additives. - The gustative aspect of the different varieties of miso offered by Lima, each of which has a different taste, colour and aroma - The nutritional value : the high-quality miso is rich in proteins, minerals and vitamins B and does not contain any cholesterol. Lima Shiro Miso 300g. Organic rice and soybean paste - Produced using short-term, natural fermentation. Miso is used like a stock cube in all kinds of dishes to enhance their taste : in soups, sauces, bread spreads, vegetable dishes, vinaigrettes, etc.

Long Description