Miso moromi with yuzu kosho
Ref : NISEBI5
€14.50
Tax Included
Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.
All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).
Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.
This miso in sauce will surprise you with its notes of fermented soybean must, and its procession of flavors: slightly mustardy, almost wasabi, cocoa-like, freshness of yuzu, saltiness, acidity, spiciness.
This miso can be used as a condiment with raw or cooked vegetables, couscous and tajines, smoked salmon, beef tartar, grilled fatty fish (mackerel, sardines, herring, etc.).
NISEBI5
Data sheet
- Origin
- Fukuoka, Japan
- best before :
- 24/06/2025
- Weight
- 300 g net
- Packaging
- Welded bag
- Ingredients
- barley, starch syrup, soy sauce (contains wheat), sugar, soybeans, salt, mirin, 2.65% yuzu kosho (chili, yuzu peel, salt), alcohol, E621 enhancer, E415 and E417 thickeners
- Storage
- keep in a cool place after use
- Allergenic(s)
- Per 100 g : energy 235 kcal (998 kJ) ; fat 0,3g, of which saturates 0,13g ; carbohydrate 52,2g, of which sugars 13,6g ; dietary fiber 2,2g; protein 4,8g ; salt 5,262g.
- Nutritional values
- Per 100 g : energy 235 kcal (998 kJ) ; fat 0,3g, of which saturates 0,13g ; carbohydrate 52,2g, of which sugars 13,6g ; dietary fiber 2,2g; protein 4,8g ; salt 5,262g.
YEBISUYASince its creation, Yebisu Miso brand has been recognized as the maternal taste in the local community.
It continues to strive for a healthy lifestyle in which miso plays an important role.
This miso brewery uses only quality ingredients, fermenting and maturing miso slowly over a year, without adding to or taking away from the natural environment that has been nurtured in its 100-year-old brewery, as much as possible. At the same time, company places great emphasis on food safety and quality control. This is why it has obtained ISO22000 certification.
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Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.
All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).
Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.
Miso moromi with yuzu kosho
€14.50
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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