Genmai Miso
Unpasteurised
Unpasteurised fermented soybean and brown rice paste with a nutty, balanced flavour. For soups and other warm dishes.
Origin and craft
From Kanemitsu, a family producer founded in 1872 in Fuchu, Hiroshima Prefecture. It ferments and matures in wooden vats, without heating to speed up fermentation.
How to use
Dissolve one teaspoon in a little hot water or stock and add at the end of cooking. Use one teaspoon per 300 ml of soup. Leave to stand for 1–2 minutes.
Ingredients & allergens
Whole SOYBEANS* 40.9%, brown rice* 35.2%, sea salt 18.2%, water 5.7%, Aspergillus oryzae enzyme < 0.01%. *Organic.
Allergens: Soy.
Origin & storage
Japan. Store in a dry, cool and dark place. Refrigerate after opening.
Always check the label on the pack for the latest product information.
