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Mimasa Hatcho Miso is a high quality fermented soybean paste product, with a net weight of 400 grams. This miso is dense and dark, with an intense and umami-rich flavour, and is commonly used in Japanese cuisine.
Non-GMO soybeans 58.24%, water 30.53%, sea salt 10.78%, roasted barley flour 0.45%, koji seed (Aspergillus oryzae) 0.01%.
UNPASTEURISED
Mimasa Hatcho Miso is an organic, fermented soybean paste of Japanese origin with an intense, umami flavour. It is a versatile condiment used in Japanese cuisine as well as in Western dishes to add a deep, savoury flavour. It contains enzymes and bacteria beneficial to intestinal health and is rich in protein and antioxidants. The product comes in a 400g pack and is ideal for those looking for a healthy and tasty option in their daily diet.
Mimasa Hatcho Miso 400g is mainly composed of soybeans, water and sea salt. It may also contain other natural ingredients such as brown rice or barley, depending on the variety of the product. This type of miso is known for its intense flavour and its use in traditional Japanese cuisine. It is also a rich source of protein, fibre and probiotics beneficial to intestinal health.
To use the 400g Mimasa Hatcho Miso product, you must first open the package and remove the desired amount of miso for consumption. This product is a type of thick fermented soybean paste, which is used as a condiment to season and flavour various dishes in Japanese and Asian cuisine in general. For use in cooking, it is recommended to dissolve a small amount of miso in hot water or broth, and then add it to the preparation of sauces, soups, stews and other dishes. Hatcho miso is ideal for flavouring vegetarian dishes, as its intense, umami flavour can replace the meaty taste in some preparations. It is important to note that miso is a fermented product with a high salt content, so it should be used sparingly and the amount of salt in the recipe should be adjusted accordingly. In addition, once opened, it is recommended to store miso in the refrigerator and consume it within 2-3 months to maintain its flavour and properties.
Non-GMO soybeans 58.24%, water 30.53%, sea salt 10.78%, roasted barley flour 0.45%, koji seed (Aspergillus oryzae) 0.01%.
UNPASTEURISED
Hatcho Mimasa miso is a type of fermented soybean paste commonly used in Japanese cuisine. It can be used as a seasoning in soups, sauces and dressings. However, it is important to note that miso is high in sodium, so people with hypertension or kidney problems should consume it in moderation. Also, miso is a fermented food, so it may contain bacteria that are beneficial to intestinal health. If you have a medical condition or are taking medication, it is advisable to consult a health professional before incorporating miso into your diet.
