Finally, an Italian alternative to the classic Japanese fermented legume paste: rice and lentil miso from Kekoji Lab. Made with Italian lentils, the umami flavor is guaranteed thanks to the natural concentration of enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. Try this versatile and nutritious ingredient, ideal for adding a touch of flavor to any dish. It is recommended for seasoning and thickening sauces such as hummus and babaganoush, as a substitute for vegetable stock dissolved directly in water, or generally in place of salt in sautéed vegetables, doughs, and fillings. Shelf life: unopened: 12 months; store in a dry place away from light at room temperature. Opened: after opening, keep refrigerated for up to 60 days. Country of production: Italy
Price VAT included
Finally, an Italian alternative to the classic Japanese fermented legume paste: rice and lentil miso from Kekoji Lab. Made with Italian lentils, the umami flavor is guaranteed thanks to the natural concentration of enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. Try this versatile and nutritious ingredient, ideal for adding a touch of flavor to any dish. It is recommended for seasoning and thickening sauces such as hummus and babaganoush, as a substitute for vegetable stock dissolved directly in water, or generally in place of salt in sautéed vegetables, doughs, and fillings. Shelf life: unopened: 12 months; store in a dry place away from light at room temperature. Opened: after opening, keep refrigerated for up to 60 days. Country of production: Italy
| 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 |
| Fiber (g) | 3.1 |
| Sale (g) | 8.33 |
