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Natto Miso
- A Japanese condiment, highly prized in Japanese cuisine for its unique combination of flavours.
- Con ingredientes muy particulares y fermentados: cebada, agua, sal marina, soja, jengibre, kombu, koji.
- Es una fermentación parecida al misos (aunque con menos tiempo), y con un sabor dulzón y especiado.
- Para usarlo, podemos hacer puré los ingredientes con un poco de agua hasta obtener una pasta fina, y luego poderla usar en:
- Sopas y caldos
- o Para acompañar platos de cereal y pasta
- o Para rollitos de arroz (sushis)
- o Para acompañar verduras, ensaladas
- o Para condimentar proteínas vegetales: tofu, seitan...
- o Para hacer salsas y pates
- o Como condimento fermentado, con poder de regenerar la flora intestinal.
- o Para hacer queso de tofu
- o En general para platos salados.
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