El Hatcho Miso es la variedad más antigua de Miso y está elaborada con soja y sal. Es de un color oscuro y de sabor muy intenso.
soja* entera fermentada (58%), agua, sal marina, harina de soja tostada*.
May contain traces of gluten.
Añadir al final de la cocción de sopas sin hacerlo hervir. El miso ya es salado por lo que no es necesario añadir sal en los platos que se preparen con este alimento. La eventual aparición de grumos claros en la superficie es debido a la presencia de un aminoácido (triosina) que se desarrolla naturalmente en el miso fermentado.
| kcal. | 209 |
|---|---|
| kJ. | 875 |
| Carbohydrates | 11,1 |
| of which sugars | 0,6 |
| Proteins | 22,4 |
| Fats: | 6,6 |
| of which saturated | 0,9 |
| Dietary fibre | 7,7 |
| Salt | 9,48 |
La Finestra sul Cielo
1SHIRO
Shiro Miso is fermented for less than two months to achieve a more delicate and sweeter flavour than normal Miso. It is ideal to prepare sauces or creams and to accompany vegetables and cereals. Pasteurised product.
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For this lacto-fermented red beet juice, only Demeter raw materials from biodynamic agriculture are used. The naturally aromatic red beet tubers are pressed to preserve all their nutrients before being combined with lactic acid, the whole process being carried out without the addition of salt. The process of lacto-fermentation is carried out without adding salt....
La Finestra sul Cielo
1MIGAR
Discover the new chickpea miso from Finestra sul Cielo. A soya-free, unpasteurised miso made with 47% organic chickpeas, fermented rice and sea salt. It is made according to traditional Japanese methods and fermented for 2 to 3 months, giving it a rich, mild flavour that combines the sweetness of chickpeas with the umami taste of traditional miso. Very versatile in the kitchen, it can be used to prepare a rich miso soup, vegetable stews, as a dressing or even to add a savoury touch to a delicious toast with tahini, avocado and chickpea miso.
La Finestra sul Cielo
1MISORI
Miso is the result of a well-known maturing process, lasting about a year, of soybeans, salts and cereals in large cedar vats. This process gives rise to a dark and very tasty paste which is mainly used together with the stock cubes in the preparation of soups, sauces and various condiments. Rice miso, produced from soybeans, brown rice and salt, is a very tasty and...
La Finestra sul Cielo
1MIRZO
Mugi miso, or barley miso, contains a high proportion of barley. Steaming the soybeans and maturing the soybeans, salts and grains for about a year in large cedar vats gives this food an unmistakable, delicate flavour. Miso is ideal for the preparation of soups, sauces and various condiments.
Argital
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Voelkel
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La Finestra sul Cielo
1BIMAT
Biscuits made with wheat flour and sunflower oil, ideal for a healthy and tasty breakfast. Egg and milk free and sweetened with malt. Perfect to combine with any kind of vegetable drink....
La Finestra sul Cielo
1MIRZO
Mugi miso, or barley miso, contains a high proportion of barley. Steaming the soybeans and maturing the soybeans, salts and grains for about a year in large cedar vats gives this food an unmistakable, delicate flavour. Miso is ideal for the preparation of soups, sauces and various condiments.
La Finestra sul Cielo
1MISORI
Miso is the result of a well-known maturing process, lasting about a year, of soybeans, salts and cereals in large cedar vats. This process gives rise to a dark and very tasty paste which is mainly used together with the stock cubes in the preparation of soups, sauces and various condiments. Rice miso, produced from soybeans, brown rice and salt, is a very tasty and...
Hatcho Miso is the oldest variety of Miso and is made from soybeans and salt. It has a dark colour and a very intense flavouro....
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