Inspired by the fermentation techniques of Japanese tradition, this rice, chickpeas and leeks miso from Kekoji Lab will add flavor to your cooking, enough to completely replace salt. The main characteristic of this fermented paste, indeed, besides the savory taste, is the abundance of umami, naturally derived from the enzymes present in Koji, the fermenting agent behind all Kekoji brand products. Unlike classic Eastern miso, the unique flavor of leeks adds a delicate touch, which pairs well with sauces, dips and spreads like hummus and babaganush. Your creativity knows no bounds and you will discover an unexpected culinary link between the dishes of Italian cuisine and those of the Land of the Rising Sun. You will find this paste very versatile for flavoring broths and soups, but also for enriching fillings for fresh pasta or the dough of meatballs and rustic pies. Available in a 200g glass jar.
Price VAT included
Inspired by the fermentation techniques of Japanese tradition, this rice, chickpeas and leeks miso from Kekoji Lab will add flavor to your cooking, enough to completely replace salt. The main characteristic of this fermented paste, indeed, besides the savory taste, is the abundance of umami, naturally derived from the enzymes present in Koji, the fermenting agent behind all Kekoji brand products. Unlike classic Eastern miso, the unique flavor of leeks adds a delicate touch, which pairs well with sauces, dips and spreads like hummus and babaganush. Your creativity knows no bounds and you will discover an unexpected culinary link between the dishes of Italian cuisine and those of the Land of the Rising Sun. You will find this paste very versatile for flavoring broths and soups, but also for enriching fillings for fresh pasta or the dough of meatballs and rustic pies. Available in a 200g glass jar.
| Energy (kcal) | 119 |
| Carbohydrates (g) | 21.41 |
| of which Sugars (g) | 2.69 |
| Fat (g) | 2.5 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 7.63 |
| Fiber (g) | 3.1 |
| Sale (g) | 8.17 |
