from €42.50
€42.50 / Kg
Barley Miso BIO
Ref : NISEBI2
€11.85
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.
Barley miso is representative of Kyushu Island.
By focusing on ingredients and natural aging process, this organic barley miso has the rich aroma and savory taste of barley.
Cereals notes are powerful, aromas strongs, fruity, gourmet and evoke fresh mushrooms and undergrowth. Palate is fruity, lightly salted and elegant, with hints of chestnut and Jerusalem artichoke.
This organic barley miso is delicious in soups, stir-fried vegetables or raw vegetable sticks. It's a remarkable base for use as a sauce stock.
This miso is perfect for marinating spareribs or simmering fish dishes. It's a secret ingredient for enhancing carbonara pasta or cheese sauce.
NISEBI2
Data sheet
- Weight
- 500 g net
- Packaging
- Welded bag
- Ingredients
- organic soy beans, 24% organic barley, salt, ferment.
- Storage
- in a cool place (≤10°C), away from direct sunlight.
- Allergenic(s)
- barley
soya - Nutritional values
- Per 100 g : energy 151 kcal (636 kJ) ; fat 0,8g, of which saturates 0,12g ; carbohydrate 18,4g, of which sugars 4,0g ; dietary fiber 7,6g; protein 13,7g ; salt 10,932g.
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
-
Jacques O.
Published May 28, 2024 at 10:12 am (Order date: May 17, 2024)Not tasted yet. (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.
Barley miso is representative of Kyushu Island.
Barley Miso BIO
€11.85
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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