Unpasteurised barley miso paste
Taste a significant element of the Japanese daily diet.
Miso is a staple of Japanese cuisine. Made from fermented soy and, in this case, barley, it is most often home-made by Japanese families, who then use it both to add flavour to food and as a digestive aid.
Water, soy beans, barley, sea salt, fermenting agent : Aspergillus Oryzae
|Average nutrition facts||For 100g|
|Energy||145 / 607.09 kcal / kJ|
|Total fat||5.6 g|
|Saturated fat||0.7 g|
With this product, we recommend :