from €22.50
Okasumiso to the Cuboule de Toyama 300g
Ref : NISIHF3
€12.25
Tax Included
Toyama Prefecture is famous for its long green onion cultivation. When long green onion are harvested in winter, under the snow, their flavors are particularly concentrated. Winter-harvested vegetables are known for their richness in free amino acids (for long spring onion, 547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine, glutamine...) and their sweet taste. Winter-harvested long green onions are called "Yuki-shita negi", which means "Japanese leek under the snow".
Okasumiso is made with rice and soy miso and fresh spring onion. On the palate, it's greedy, fresh and mild, with a hint of acidity, a lovely sweetness, a well-balanced saltiness and tiny touches of spice that are not at all pungent.
Long green onions are omnipresent, enhanced by the cooking juices and addictive honeyed, even chutney-like accents. Okasumiso goes very well with yaki onigiri, rice, pasta, potatoes, tofu, goat's cheese, raw vegetable salads, meat (beef, veal) or fish tartars, grilled fish, grilled pork... Japanese restaurants add it to white radish salad or pot au feu Oden. At home, okasumiso is also spread on bread and even added to pizzas, or added to mayonnaise to enjoy with raw vegetables (carrots, cucumbers, florets, etc.).
This miso is guaranteed to contain no preservatives, colorants or synthetic sweeteners. Its oil-free manufacturing method ensures a low-calorie product.
NISIHF3
Data sheet
- Origin
- Toyama, Japan
- Weight
- 300 g
- Packaging
- resealable bag with cap
- Ingredients
- 43% miso (rice, soya, salt, malted rice), sugar, 21.49% long green onion (Allium Fistulosum), fermented rice, vinegar, agar, red pepper puree.
- Storage
- keep refrigerated
- Allergenic(s)
- Soya
- Nutritional values
- Per 100 g : energy 188 kcal (797 kJ) ; fat 0,3g, of which saturates 0,09g ; carbohydrate 40,6g, of which sugars 32,9g ; dietary fiber 2,2g; protein 4,6g ; salt 5,394g.
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Toyama Prefecture is famous for its long green onion cultivation. When long green onion are harvested in winter, under the snow, their flavors are particularly concentrated. Winter-harvested vegetables are known for their richness in free amino acids (for long spring onion, 547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine, glutamine...) and their sweet taste. Winter-harvested long green onions are called "Yuki-shita negi", which means "Japanese leek under the snow".
Okasumiso to the Cuboule de Toyama 300g
€12.25
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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