Rice and Lentil Miso 200g

Finally, an Italian alternative to the classic Japanese fermented legume paste: rice and lentil miso from Kekoji Lab. With Italian lentils, the umami flavor is guaranteed, thanks to the natural concentration of enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. Try this versatile and nutritious ingredient, ideal for adding a touch of flavor to any dish. I recommend using it to season and thicken sauces or dips like hummus and babaganoush, as a substitute for vegetable stock dissolved directly in water, or generally in place of salt in sautéed vegetables, doughs, and fillings. INGREDIENTS: lentils 56%, rice koji (rice, aspergillus oryzae) 36%, salt. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100 g of product Energy 498 Kj – Energy 119 Kcal – fats 0.32 g – of which saturates 0.05 – carbohydrates 23.47 g – of which sugars 8.4 g – fiber 3.1 g – protein 6.13 g – salt 8.33 g SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy