from €42.50
€42.50 / Kg
Sesame miso with aosa nori seaweed
Ref : NISEBI6
€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 Japanese-style miso sauce combines sesame and nori aosa seaweed.
Its surprisingly honeyed, tertiary notes are very round and candied, reminiscent of dates and figs.
You'll love the pleasant, vegetal marine flavors, set off by a creamy, spreadable texture with hints of cocoa.
We recommend combining it with rice as if it were tsukudani (food candied in soy sauce), or eating it with gyoza or shumai (steamed dumplings), yaki onigiri, dango, grilled vegetables, raw cucumbers and florets, tofu, white fish (brill, turbot, cod, sea bass), foie gras, duck breast, grilled pork ribs or, more surprisingly, a chocolate ganache.
NISEBI6
Data sheet
- Origin
- Fukuoka, Japan
- best before :
- 24/06/2025
- Weight
- 300 g net
- Packaging
- Welded bag
- Ingredients
- red miso (contains soya, barley, caramel E150d, flavour enhancer E621, stevia, vitamin B2), sugar, mirin, 3.03% sesame seeds, 0.60% aosa nori seaweed (ulva latuca), red chilli pepper
- Storage
- in a cool place (≤10°C), away from direct sunlight.
- Allergenic(s)
- Caramel E150d, Soya, Barley, Sesame
- Nutritional values
- Per 100 g : energy 234 kcal (990 kJ) ; fat 2,2g, of which saturates 0,36g ; carbohydrate 44,7g, of which sugars 34,2g ; dietary fiber 4,5g; protein 6,6g ; salt 2,878g.
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.
Reviews about this product
-
Carole M.
Published Sep 22, 2025 at 02:02 pm (Order date: Aug 29, 2025)Very good (Translated review)
-
Florence G.
Published Aug 21, 2025 at 06:42 pm (Order date: Aug 05, 2025)Very good. Classic. (Translated review)
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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.
This Japanese-style miso sauce combines sesame and nori aosa seaweed.
Sesame miso with aosa nori seaweed
€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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