Začini, Soli, MješavineZačini, Soli, Mješavine

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Miso Ječmeni 400g OkinawaMiso with Barley 400g Okinawa

17.90 KM

O Proizvodu

Miso s ječmom je fermentirana pasta od soje i ječma s dodatkom morske soli i kulture „koji“ koja se koristi u japanskoj kuhinji. „Koji“ se priprema od kuhane riže, zrna soje i probiotičke kulture Aspergillus oryzae. Miso Okinawa se proizvodi tradicionalnom japanskom tehnikom višegodišnje fermentacije. Zbog ugodnog okusa najčešće se koristi upravo ječmeni miso (mugi miso). Slanog je i ugodnog okusa te je izvrstan za začinjavanje supa (poznata miso supa), variva, namirnica s morskim algama i povrćem te uz razne preljeve. Kod pripremanja supe je važno znati da se miso dodaje na kraju, razmućen u malo vode, kad je povrće već skuhano. Supa ili temeljac ne smije ponovno zakipjeti jer će miso tako izgubiti svoje vrijedne sastojke. Jedna čajna kašičica dovoljna je za otprilike 3 dcl supe.

Miso with barley is a fermented soybean and barley paste with the addition of sea salt and koji culture, which is used in Japanese cuisine. "Koji" is prepared from cooked rice, soybeans and probiotic culture of Aspergillus oryzae. Miso Okinawa is produced using the traditional Japanese technique of perennial fermentation. Barley miso (mugi miso) is most often used due to its pleasant taste. It has a salty and pleasant taste and is excellent for seasoning soups (the famous miso soup), stews, foods with seaweed and vegetables, and with various toppings. When preparing soup, it is important to know that miso is added at the end, stirred in a little water, when the vegetables are already cooked. The soup must not boil again because the miso will lose its valuable ingredients. One teaspoon is enough for approximately 3 dcl of soup.

Trenutno nemamo ovaj proizvod na zalihama

Organski proizvodOrganic product

Pogodno za veganeSuitable for vegans

Najbolje upotrijebiti do : Otisnuto na ambalaži

Čuvati na : Suhom i hladnom mjestu i van domašaja djece

Proizvođač :

cijela zrna SOJE* 35,7 %, JEČAM* 29,7 %, voda 18,8 %, morska sol 15,8 %, enzim ekstrahiran iz kvasca Aspergillus Oryzae < 0,03 %. *ekološki uzgoj.

whole grains SOY* 35.7%, BARLEY* 29.7%, water 18.8%, sea salt 15.8%, enzyme extracted from Aspergillus Oryzae yeast < 0.03%. *ecological cultivation.

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Pretplatite se na Newslettere

Pretplatite se na Newslettere

Miso Ječmeni 400g OkinawaMiso with Barley 400g Okinawa

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