An exceptional cuv\u00e9e, our first Organic Miso Blanc. The journey through vegetable fermentation leads naturally to more complex processes, and passion and curiosity are the vectors of discovery.<\/p>\n
Here, the culture of the tiny Asperillus Oryzae fungus on a cereal, rice, enables the transformation of starch into simple sugars, the concentration of various enzymes and the possibility of using them in a variety of ways. The traditional method is to incorporate soy, a protein-rich legume. The addition of salt to this mixture creates an environment in which protease enzymes transform these proteins, making them highly digestible for our bodies. Parallel to this slow change, lactic and alcoholic fermentations also take place, giving this dough its outstanding organoleptic qualities, a bomb of umami, the taste of appetite.\n\nTranslated with DeepL.com (free version)<\/p>\n
Shiro Miso is fermented for around 6-8 months, depending on the proportion of soy in the blend. The higher the protein content, the longer the fermentation and the darker, even blacker, the Miso. Shiro Miso has milder, sweeter flavors, a broader mouthfeel and is less salty. It's almost reminiscent of salted butter toffee. It's truly amazing, excellent for your health and yet another appetite stimulant in our fermented line-up.<\/p>\n
A utiliser de diverses mani\u00e8res:\u00a0 Dans un bouillon apr\u00e8s cuisson, sur un toast avec nos l\u00e9gumes ferment\u00e9s, un beurre au miso… l’infini est \u00e0 vous!\u00a0 Testez tout!<\/p>\n
Ingredients: rice, soy, salt, asperillus oryzae<\/p>\n
220 g.<\/p>\n
<\/p>\n
CH-BIO-006<\/p>","protected":false},"excerpt":{"rendered":"
An exceptional cuv\u00e9e, our first Organic Miso Blanc. The journey through vegetable fermentation leads naturally to more complex processes, and passion and curiosity are the vectors of discovery.<\/p>\n
Here, the culture of the tiny Asperillus Oryzae fungus on a cereal, rice, enables the transformation of starch into simple sugars, the concentration of various enzymes and the possibility of using them in a variety of ways. The traditional method is to incorporate soy, a protein-rich legume. The addition of salt to this mixture creates an environment in which protease enzymes transform these proteins, making them highly digestible for our bodies. Parallel to this slow change, lactic and alcoholic fermentations also take place, giving this dough its outstanding organoleptic qualities, a bomb of umami, the taste of appetite.\n\nTranslated with DeepL.com (free version)<\/p>\n
Shiro Miso is fermented for around 6-8 months, depending on the proportion of soy in the blend. The higher the protein content, the longer the fermentation and the darker, even blacker, the Miso. Shiro Miso has milder, sweeter flavors, a broader mouthfeel and is less salty. It's almost reminiscent of salted butter toffee. It's truly amazing, excellent for your health and yet another appetite stimulant in our fermented line-up.<\/p>\n
A utiliser de diverses mani\u00e8res:\u00a0 Dans un bouillon apr\u00e8s cuisson, sur un toast avec nos l\u00e9gumes ferment\u00e9s, un beurre au miso… l’infini est \u00e0 vous!\u00a0 Testez tout!<\/p>\n
Ingredients: rice, soy, salt, asperillus oryzae<\/p>\n
220g<\/p>\n
<\/p>\n
CH-BIO-006<\/p>","protected":false},"featured_media":38185,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[15],"product_tag":[],"class_list":{"0":"post-37999","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-uncategorized","8":"first","9":"outofstock","10":"taxable","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/product\/37999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/comments?post=37999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/media\/38185"}],"wp:attachment":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/media?parent=37999"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/product_brand?post=37999"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/product_cat?post=37999"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/product_tag?post=37999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}