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The fermented Zenbu organic miso paste, made from soy, rice and water, is the basis for the unique Japanese umami flavour. Umami stands for full-bodied indulgence and is considered the fifth flavour alongside sweet, sour, salty and bitter. The darker the organic miso paste, the more intense its aroma – perfect for those who love hearty flavours.
Ingredients: Water, soybeans* 30%, rice, salt. Contains alcohol. *Certified organic.
Net weight: 300 g
Average nutritional values Ø 100 g
Use Zenbu organic miso paste to give your miso soup an authentic flavour. Simply dissolve a tablespoon of the paste in hot water and add fresh vegetables, tofu and seaweed to create a quick and nutritious meal. Miso paste makes the ideal base for marinades or dressings to add depth to the dishes.
The history of miso dates back to the time of Empress Genmei, who ruled in the period of Japanese antiquity. At that time, the majority of Japanese society lived in villages and was engaged in agriculture. The skilful cooks developed the paste, which has since become an indispensable part of Japanese cuisine. Made from boiled soybeans, rice and sometimes enriched with barley, millet or wheat, the brew was fermented together with the mould culture koji in cedar wood barrels for up to two years.
In ancient Japan, Buddhist monks believed that miso was a gift from their gods.
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