Are you looking for a versatile and tasty ingredient to add to your dishes? Then try the rice, azuki beans and pumpkin miso from Kekoji Lab, directly from traditional Japanese fermentation techniques. The main feature of this fermented paste, in addition to 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 the typical miso: it is infused with the unique flavors of delicate Italian pumpkin, rice, and azuki beans. Additionally, a pinch of cinnamon and nutmeg adds a winter touch. From risottos to soups, don't hesitate with creativity and discover the unexpected link between Italy and Japan. I recommend using it for the creaming of risotto, dissolved in broths and purees, in the filling of tortellini or even added to desserts to enhance their aromatic range. Available in a 200g glass jar.