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
Ici la culture du minuscule champignon Asperillus Oryzae sur une c\u00e9r\u00e9ale, le riz, permet la transformation de l\u2019amidon en sucres simples, la concentration en diff\u00e9rentes enzymes et la possibilit\u00e9 d\u2019utiliser celles-ci de diverses mani\u00e8res.\u00a0 La m\u00e9thode traditionnelle est d\u2019incorporer le soja, l\u00e9gumineuse riche en prot\u00e9ines.\u00a0 L\u2019adjonction du sel dans ce m\u00e9lange va cr\u00e9er un milieu dans lequel les enzymes prot\u00e9ases vont transformer ces prot\u00e9ines et les rendre hyper digestes pour notre organisme.\u00a0 Parall\u00e8lement \u00e0 ce lent changement, fermentations lactique et alcoolique op\u00e8rent \u00e9galement et vont apporter \u00e0 cette p\u00e2te ses qualit\u00e9s organoleptiques hors du commun, une bombe d\u2019umami, saveur de l\u2019app\u00e9tit.<\/p>\n
Le Shiro Miso est ferment\u00e9 pendant environ 6-8 mois, d\u00e9pendant de la proportion de soja dans le m\u00e9lange.\u00a0 Plus il y a de prot\u00e9ines, plus la fermentation sera longue et plus le Miso sera de couleur fonc\u00e9e, voire noire.\u00a0 Le Shiro Miso a des saveurs plus douces, sucr\u00e9es, une complexit\u00e9 en bouche plus large et est moins sal\u00e9.\u00a0 Il peut presque faire penser \u00e0 un caramel au beurre sal\u00e9.\u00a0 C\u2019est vraiment \u00e9tonnant, excellent pour la sant\u00e9 et un stimulant de l\u2019app\u00e9tit de plus \u00e0 notre \u00e9ventail ferment\u00e9.<\/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\u2026 l\u2019infini est \u00e0 vous!\u00a0 Testez tout!<\/p>\n
Ingredients: rice, soy, salt, asperillus oryzae<\/p>\n
220 g.<\/p>\n
\u00a0<\/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}]}}