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Gluten-free red rice miso from Nagano Prefecture
The miso 味噌 is one of the staples of Japanese cuisine, produced from fermented soybeans and a grain, often rice (kome miso), wheat or barley.
This red miso (aka miso) Hanamaruki is fermented longer than white miso, hence its dark colour and strong taste that awakens the taste buds. It is produced from soybeans and rice (kome miso) using artisanal manufacturing methods unchanged since 1918.
Miso is rich in protein and has beneficial effects on digestion, cholesterol and blood circulation: as it contains a lot of salt, care should be taken with the amount used.
It is of course used in the preparation of miso soup and in many typical Japanese recipes: it is perfectly suitable for seasonings, meat marinades or as a sauce base.
Adopt it to spice up the taste of your favourite Japanese dishes and.....ose it with chocolate for original desserts!
Gluten-free. Non-GMO
Data sheet
| Energy kcal | 200 Kcal |
| 837 | |
| Fat | 6.2 g |
| Saturates | 0.88 g |
| Carbohydrate | 24.6 g |
| Sugars | 5.96 g |
| Protein | 11.4 g |
| Salt | 12 g |
Water, soy (31.8%), rice, salt, alcohol.
