Hatcho miso
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Product values
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Low in carbohydrates Reduced carbohydrate content -
Unpasteurized The product has not been pasteurized
Description
Hatcho miso from Mimasa is soybean paste fermented with koji seeds for three long years, and with roasted barley flour. This soy miso contains few carbohydrates and a high percentage of protein.
Indication
The Hatcho Miso manufacturing process is divided into four steps: the first is the preparation of koji (Aspergillus oryzae), then the preparation of the soybeans, the process of mixing the koji with the soybeans, and finally the fermentation of the miso. Soybeans are prepared by washing and soaking. Its size increases 2.2 times. They are then steamed, allowed to cool and mixed with koji and sea salt. The entire mixture is then crushed.
Intake mode
It is recommended as a condiment in soups, pates, legumes and cereals. Add preferably when finishing cooking the dish. Dilute a small teaspoon of hatcho miso per serving in the soup or broth. Let it rest for a few minutes and serve. You can also prepare delicious pâtés by mixing it with tahini and water, or use it as a dressing in sauces. Keep in mind that it is not necessary to add salt to hatcho miso, since it is already a seasoning that has salt.
Storage conditions
Store in a cool, dry place.
Ingredients
Soybeans (58.24%), Water (30.53%), Sea salt (10.78%), Roasted barley flour (0.45%), Koji seed (Aspergillus oryzae) (0.01% ).
Nutritional table
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For 100 g
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Energetic value209 kcal
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Lipid fats6.6 g
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Saturated fatty acids0.9 g
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Carbohydrates / Carbohydrates11.1 g
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Sugars0.6 g
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Dietary fiber7.7 g
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Protein22.4 g
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Salt9.48 g
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Sodium3.79 g
Specs
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