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The paste is fermented using soy, rice and water and forms an important flavour foundation for the Japanese flavour, umami. Umami can best be translated as ‘full-bodied’ and is by definition the 5th flavour, along with sweet, sour, salty and bitter. The darker a fermented miso paste, the stronger its flavour.
Ingredients: Water, soybeans* 29%, rice, salt. Contains alcohol.
Net weight: 300 g
Average nutritional value Ø 100 g
With miso, the rule is: less is more. One teaspoon is enough to season a dish for two people.
Directions: Add 2 heaped teaspoons of Zenbu Miso Paste to 250 ml of boiling water. Add one level teaspoon of sugar
The history of miso goes back to the time of Empress Gemmei, who ruled during the period of Japanese antiquity. The majority of Japanese society at that time lived in villages and was engaged in agriculture. The skilful cooks developed this paste, which has become an indispensable part of Japanese cuisine to this day. Made from cooked soybeans, rice and sometimes enriched with barley, millet or wheat, the brew was fermented together with the mould culture koji in cedar barrels for up to two years.
Buddhist monks in ancient Japan believed that miso was a gift from their deities.
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