Miso Paste – traditional Japanese seasoning with an unmistakable umami flavour that enhances various Asian cuisine dishes
Miso Paste is among the unique ingredients that have an irreplaceable place in Asian cuisine. It is a traditional Japanese seasoning in the form of a thick paste, created through the process of fermentation of a mixture of rice, soybeans, salt, and koji culture (Aspergillus oryzae). Thanks to fermentation and carefully selected ingredients, miso paste acquires its typical salty taste, also known as umami – the fifth basic taste that adds depth and intensity to dishes. In terms of nutrition, it is a source of protein, which contributes to muscle growth and maintenance, as well as bone health.
In the kitchen, miso paste has extremely versatile uses. It is most commonly used to prepare popular miso soup, but it also serves well for flavouring broths, salad dressings, or pasta sauces. Miso is also excellent as a base for marinades for meat, fish, tofu, or vegetables, giving them a delicious glaze and exotic touch. Moreover, this Japanese paste is suitable for vegans. Try its umami flavour and give your dishes a touch of Asia!
Miso Paste and Its Benefits
- traditional Japanese seasoning
- made from rice, soybeans, salt, and noble koji culture
- distinctive umami flavour
- source of protein
- wide range of uses in the kitchen
- suitable for vegans
Ingredients
Rice, soybeans (25%), water, sea salt, and koji culture (Aspergillus oryzae).
Nutrition Facts
| Nutritional Values |
100 g |
| Energy Value |
754 kJ/ 180 kcal |
| Fat |
4.2 g |
| - of which saturated fatty acids |
0.7 g |
| Carbohydrates |
26.3 g |
| - of which sugars |
5.5 g |
| Protein |
8.3 g |
| Salt |
7.2 g |
Warning
Store in a dry place away from direct sunlight at room temperature. After opening, store in the refrigerator and consume within 2 months.
Allergens: Allergens are highlighted in the ingredients section in bold.