Condiments and sauces
Shiro Miso
CHF 12.00
Our Shiro Miso is clear, soft and slightly salty, with a nice roundness on the palate and almost caramelized notes that can recall salted butter. A real concentrate of umami.
Condiments and sauces
Our Shiro Miso is clear, soft and slightly salty, with a nice roundness on the palate and almost caramelized notes that can recall salted butter. A real concentrate of umami.
The fermentation passion makes you travel and discover endless horizons.
Here, the cultivation of the tiny fungus Aspergillus oryzae on a cereal, rice, allows the transformation of starch into simple sugars and the concentration of different enzymes. The traditional method involves incorporating soy, a protein-rich legume. Adding salt creates an environment in which protease enzymes process these proteins and make them highly digestible. At the same time, the lactic and alcoholic fermentations give this dough its extraordinary organoleptic qualities: a real umami bomb.
Shiro Miso ferments for approximately 6 to 8 months, depending on the proportion of soy in the mixture. The more protein it contains, the longer the fermentation takes and the darker the miso becomes. Shiro Miso offers softer and sweeter flavors, great complexity on the palate and moderate salt content. It can almost evoke a salted butter caramel.
To be used in multiple ways: in a broth after cooking, on toast with our fermented vegetables, in miso butter... The infinite is yours.
Net weight
220 g
Ingredients
Rice, Soy, salt, aspergillus oryzae
Storage
Once opened, store in the fridge and consume within two weeks.
In the same spirit
An additional color to our rainbow of delights. Here is Spirulina Mustard, based on yellow mustard seeds, spirulina brings its little extra nutrition and a very interesting flavor.
After testing them all, we created our own. It’s spicy without being too harsh, and your dishes will be begging for more.
