Shiro Miso of Rice Pasta and Fermented Soybeans
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Very good miso without any gluten, very digestive and with a mild flavor
Muy buen miso sin nada de gluten muy digestivo y de sabor suave
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I'm lovin 'it!!! It tastes a bit sweet, and I put it on almost everything, and always without heating
¡¡¡ me encanta!!! Tiene un sabor un poco dulce, y se lo pongo a casi todo, y siempre sin calentar
Translated from naturitas.es
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Shiro Miso of Rice Pasta and Fermented Soybeans reviews
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Description
The miso with barley favors the prevention of cholesterol and high blood pressure , among other properties.
Mugi miso is made with soybeans mixed with barley and is characterized by having a sweet flavor , despite the fact that sea salt is also used in its preparation.
Koji (Aspergillus oryzae) is first mixed with barley and, when fermented, binds to soy.
The manufacturing process is divided into four steps: the first is the preparation of the koji, then the preparation of the soy, the process of mixing the koji with the soy, and finally the fermentation of the miso. Soybeans are prepared by washing and soaking. Its size increases 2.2 times. Subsequently they are steamed, allowed to cool and mixed with the koji and sea salt. The whole mixture is then crushed.
MIMASA mugi miso ferments for 18 months following centuries-old traditional methods, in cedar barrels at room temperature. During fermentation koji enzymes and bacteria are activated and to prevent oxidation, heavy stones are placed on top of the barrels to crush the mixture and separate the miso paste from the air and speed up the fermentation.
For the production of MIMASA mugi miso, only natural ingredients are used (non-GMO soy, barley, water, sea salt, potato starch and koji seed), for which neither fertilizers nor other chemical products have been used.
The result is a product with a unique aroma and quality, very rich in nutrients.
Intake mode
Traditionally it is taken especially as a condiment in soups, pates, legumes and cereals. It is usually added when we have finished cooking a dish and have turned off the heat.
Then we dilute a small teaspoon of MIMASA mugi miso per serving in the soup or broth. Let it rest for a minute and we can serve. You can also prepare delicious pates by mixing it with ecological MIMASA tahini and water, or use it as a dressing in sauces.
Keep in mind that it is not necessary to add salt to the MIMASA mugi miso, as it is already a seasoning that has salt. Therefore, it is very difficult for the MIMASA mugi miso to spoil, but if we live in a warm place it is better to put it in the fridge once the container is opened. Being a ferment, it should not be boiled, since otherwise it would lose its properties.
Ingredients
Mix of rice and fermented soybeans.
Nutritional table
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For 100 g
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Energetic value190 kcal
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Lipid fats5.1 g
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Saturated fatty acids0.7 g
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Carbohydrates / Carbohydrates22.1 g
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Sugars18.6 g
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Dietary fiber0 g
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Protein10.9 g
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Salt5.31 g
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Sodium2.125 g
Specs
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