Rice, Azuki Bean, and Pumpkin Miso 200g

Are you looking for a versatile and flavorful ingredient to add to your dishes? Then try the rice, azuki bean, and pumpkin miso from Kekoji Lab, directly from traditional Japanese fermentation techniques. The main characteristic of this fermented paste, besides its savoriness, is its concentration of umami, naturally extracted from the enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. But this is not your typical miso: it is infused with the unique flavors of delicate Italian pumpkin, rice, and azuki beans. Additionally, a hint of cinnamon and nutmeg adds a wintery touch. From risottos to soups, don't hesitate to be creative and discover the unexpected connection between Italy and Japan. I recommend using it for risotto creaming, dissolved in broths and veloutés, in tortellini fillings, or even added to desserts to enhance their aromatic range. Available in a 200g glass jar. INGREDIENTS: koji (rice, aspergillus oryzae) 35%, pumpkin 28%, red azuki beans, salt, spices. May contain traces of nuts, gluten, and broad beans. NUTRITIONAL VALUES: average values per 100g 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