Are you looking for a versatile and tasty ingredient to add to your dishes? Then try the rice, azuki bean and pumpkin miso by Kekoji Lab, straight from traditional Japanese fermentation techniques. The main characteristic of this fermented paste, besides its savoriness, is its concentration of umami, naturally extracted from the enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. But this is not the typical miso: it is infused with the unique flavors of delicate Italian pumpkin, rice and azuki beans. In addition, a pinch of cinnamon and nutmeg adds a wintery touch. From risottos to soups, do not hesitate to be creative and discover the unexpected link between Italy and Japan. I recommend using it to finish risotto, dissolved in broths and cream soups, in tortellini filling or even added to desserts to increase their aromatic range. Available in a 200 g glass jar.
Price including VAT
Are you looking for a versatile and tasty ingredient to add to your dishes? Then try the rice, azuki bean and pumpkin miso by Kekoji Lab, straight from traditional Japanese fermentation techniques. The main characteristic of this fermented paste, besides its savoriness, is its concentration of umami, naturally extracted from the enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. But this is not the typical miso: it is infused with the unique flavors of delicate Italian pumpkin, rice and azuki beans. In addition, a pinch of cinnamon and nutmeg adds a wintery touch. From risottos to soups, do not hesitate to be creative and discover the unexpected link between Italy and Japan. I recommend using it to finish risotto, dissolved in broths and cream soups, in tortellini filling or even added to desserts to increase their aromatic range. Available in a 200 g glass jar.
| Energy (kcal) | 119 |
| Carbohydrates (g) | 23.47 |
| of which sugars (g) | 8.4 |
| Fat (g) | 0.32 |
| of which saturates (g) | 0.05 |
| Protein (g) | 6.13 |
| Fibre (g) | 3.1 |
| Salt (g) | 8.33 |
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