500 g

Sweet, mild miso paste with zest from Japanese yuzu lemon.

Miso is a traditional Japanese paste made from fermented soybeans, rice and barley. The taste is generally similar to that of soy sauce, but it is a bit tart and lighter. Depending on the manufacture and mix, the proportions of rice and grain vary, which creates different flavors and intensities. Miso is i.a. Used for the classic miso soup, as well as for many other dishes in Japanese cuisine.

The addition of aromatic yuzuzests makes it particularly suitable for fish and seafood dishes.

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100 g

Coarse miso paste for boiling or marinating. The miso "vom Lande" pays homage to the miso of Japanese housewives, who at the time regularly made their own paste at home. After fermentation, it was only roughly pureed, contained small pieces and had a rustic and strong taste.

Miso is a traditional Japanese paste made from fermented soybeans, rice, and grains. The taste is generally similar to that of soy sauce, but it is a bit tart and lighter. Depending on the manufacture and mix, the proportions of rice and grain vary, which creates different flavors and intensities. Miso is i.a. Used for the classic miso soup, for ramen noodles, for stews and many other dishes of Japanese cuisine.

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500 g

Strong miso paste for boiling or marinating. The miso "from the country" pays homage to the miso of Japanese housewives, who at that time regularly made their own paste at home. After fermentation, it was only roughly pureed, contained small pieces and had a rustic and strong taste.

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1 kg; Basic quality red miso paste

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500 g

The red miso has a stronger taste than the light miso due to the longer fermentation time. In Japan it is often combined for miso soups or stews with strong flavors such as grilled / fried vegetables or meat. Compared to the miso from the country, this Aka Miso has a stronger, less sweet taste because barley was used.

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1 kg

Sweet, strong miso paste for boiling or marinating. The Sakura Saikyo paste is a mixture of light Saikyo paste and black Hatcho Miso. It goes very well with dark meat or dark vegetables and gives them a spicy note with hints of chocolate. Miso is a traditional Japanese paste made from fermented soybeans, rice, and grains. The taste is generally similar to that of soy sauce, but it is a bit tart and lighter. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is i.a. Used for the classic miso soup, as well as for many other dishes in Japanese cuisine.

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100 g

A mix of red miso and hatcho miso. It is popular with Japanese chefs because it has a very complex, dark, round taste.

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300 g

2 years fermented black thick miso paste made from almost 100% soybeans. The long fermentation time of over 2 years produces its dark color and thick, pasty consistency. It has notes of chocolate and olives. It gives stews and sauces a dark, strong note with lots of umami. The brave even combine them with chocolate in dessert.

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1 kg

2 years fermented black thick miso paste made from almost 100% soybeans. The long fermentation time of over 2 years produces its dark color and thick, pasty consistency. It has notes of chocolate and olives. It gives stews and sauces a dark, strong note with lots of umami. The brave even combine them with chocolate in dessert.

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2.5 kg

2 years fermented black thick miso paste made from almost 100% soybeans. The long fermentation time of over 2 years produces its dark color and thick, pasty consistency. It has notes of chocolate and olives. It gives stews and sauces a dark, strong note with lots of umami. The brave even combine them with chocolate in dessert.

For further information please register with us: info@foodconnect.de An employee will activate your account.