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Ulja, Začini, UmaciUlja, Začini, Umaci
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Umaci i Paradajz proizvodiUmaci i Paradajz proizvodi

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Začini, Soli, MješavineZačini, Soli, Mješavine

Miso Riža 400g OkinawaMiso Rice 400g Okinawa

18.00 KM

About Product

Miso s rižom je fermentirana pasta od soje i smeđe riže 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. Miso s rižom je najblažeg okusa i smatra se “početničkim” misom. Slanog je okusa te je izvrstan za začinjavanje supe (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 kašikica dovoljna je za otprilike 3 dcl supe ili temeljca.

Miso with rice is a fermented soybean and brown rice paste with added sea salt and koji culture 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. Miso with rice has the mildest taste and is considered a "beginner's" miso. It has a salty taste and is excellent for seasoning soup (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, mixed in a little water, when the vegetables are already cooked. The soup or stock must not be boiled again, as the miso will lose its valuable ingredients. One teaspoon is enough for approximately 3 dcl of soup or stock.

Organski proizvodOrganic product

Pogodno za veganeSuitable for vegans

Best use before : Otisnuto na ambalaži

Keeping terms : Suhom i hladnom mjestu i van domašaja djece

Manufacturer :

cijela zrna SOJE* 42,5 %, smeđa riža* 31,4 %, morska sol 19,1 %, voda 6,9 %, enzim ekstrahiran iz kvasca Aspergillus Oryzae < 0,03 %. *ekološki uzgoj.

whole grains SOY* 42.5%, brown rice* 31.4%, sea salt 19.1%, water 6.9%, enzyme extracted from the yeast Aspergillus Oryzae < 0.03%. *ecological cultivation.

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