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Categories Food Worldwide Fermentation Bread Miso 200 g
200 g
Description Bread Miso 200 g
An unusual idea: For this bread miso, sourdough bread from the SOFI bakery in Berlin is fermented with the help of koji. Leftover bread that is no longer sold is used. Fermentation takes place in a stoneware pot. The result is a dark miso paste with a strong, malty taste and caramel aroma, rounded off by a slight sourness from the sourdough.
Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.
This miso has not been pasteurized, so pressure may occur in the glass.
Use
Bread miso can be used like other dark savory misos, e.g. for
- Miso butter
- Salad dressings
- Stews
- Sauces
Condiment made from sourdough bread
Delivery within 3-5 days
Ingredients: SOURDOUGH BREAD 76% (WHEAT, water, salt, SOURDOUGH, water, sea salt, Aspergillus oryzae
Allergens: WHEAT, SOURDOUGH
