Are you looking for a versatile and flavorful ingredient to add to your dishes? Try the rice, azuki bean, and pumpkin miso from Kekoji Lab, made using traditional Japanese fermentation techniques. This fermented paste is rich in umami, naturally extracted from the enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. It is infused with the unique flavors of Italian pumpkin, rice, and azuki beans. A pinch of cinnamon and nutmeg adds a wintery touch. From risottos to soups, discover the unexpected connection between Italy and Japan. I recommend using it to finish risotto, dissolved in broths and veloutés, in tortellini fillings, or added to desserts to enhance their aromatic range. Available in a 200g glass jar.
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Are you looking for a versatile and flavorful ingredient to add to your dishes? Try the rice, azuki bean, and pumpkin miso from Kekoji Lab, made using traditional Japanese fermentation techniques. This fermented paste is rich in umami, naturally extracted from the enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. It is infused with the unique flavors of Italian pumpkin, rice, and azuki beans. A pinch of cinnamon and nutmeg adds a wintery touch. From risottos to soups, discover the unexpected connection between Italy and Japan. I recommend using it to finish risotto, dissolved in broths and veloutés, in tortellini fillings, or added to desserts to enhance their aromatic range. Available in a 200g 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 |
| Fiber (g) | 3.1 |
| Sale (g) | 8.33 |
