Miso is a basic Japanese condiment made primarily from soya beans, known as MAMEMISO. A mixture of 100% steamed soya beans is used to make it, with koji, a mould, serving as the fermenting agent. This miso paste has been matured and fermented for 18 months, giving it an intense and balanced flavour.

Once opened, it should be kept in the fridge.

Energy: 945 kj / 226 kcal
Fat: 8.2 gr
Carbohydrates: 20.5 gr
Protein: 17.6 gr
Salt: 10 g

SOYBEANS, water, salt, koji

- Soups
- sauces
- Marinating
- Seasoning dishes