200 g
Description Bread Miso 200 g
An unusual idea: For this bread miso, sourdough bread from the SOFI bakery in Berlin is fermented using koji. Leftover bread that is no longer sold is used. The fermentation takes place in a stoneware pot. The result is a dark miso paste with a strong malty flavor and caramel aroma, rounded off by a slight acidity from the sourdough.
Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains, and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake, and mirin.
This miso was not pasteurized, so pressure may build up in the jar.
use
Bread miso can be used like other dark savory misos, for example for
- Miso-Butter
- Salat-Dressings
- Stews
- Sauces
Seasoning paste made from sourdough bread
Delivery time: 3-5 business days
Ingredients: SOURDOUGH bread 76% (WHEAT, water, salt, SOURDOUGH, water, sea salt, Aspergillus oryzae
Allergens: WHEAT, SOURDOUGH
| Nutritional values | pro 100 g |
|---|---|
| Energy | 746 kJ/178 kcal |
| Fat | 1,1 g |
| saturated with it | 0,2 g |
| Carbohydrates |
37 g |
| of which sugar | 0,4 g |
| Protein | 6,7 g |
| Salt | 6,1 g |
Responsible entrepreneur: Markus Shimizu, Stephanstr 24, 10559 Berlin
