Description
Genmai miso is popular all over the world - it is our best-selling miso. Unlike shira miso, it is made of paddy brown rice, matures longer and its taste is more distinctive and salty.
Tips:
- Miso soup
50 g oyster mushroom
20 g red pepper
20 g yellow pepper
30 g zucchini
80 g smoked tofu chopped in pieces
2 tablespoons miso
120 g buckwheat pasta
1 tablespoon olive oil
Fresh coriander
1. Cut oyster mushroom, peppers and zucchini and sauté them in the olive oil.
2. Pour water in the mixture, add chopped tofu and let it cook for a few minutes.
3. Add cooked pasta and miso mixed in a little bit of water.
4. Serve with chopped coriander. - Miso dressing with ginger
1 tablespoon miso
2 tablespoons lime juice
2 tablespoons sesame oil
1 teaspoon grated ginger
1 teaspoon crushed garlic
1 tomato
1 sprig fresh coriander
Blend everything with a hand blender. - Miso-tahini dressing with maple syrup
1-2 teaspoons miso
4 tablespoons sesame paste
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
Mix with a fork until smooth. In case of need, add a little bit of warm water.
Stand aside in the fridge. - Easy salad dressing
Mix miso with the olive oil and apple cider vinegar. - Miso butter
4 tablespoons organic butter or organic margarine
2 tablespoons miso
Mix miso with butter or margarine until smooth mixture.
Fits perfectly with cooked broccoli, asparagus or green beans. - Vegetable and meat broth
By adding miso you support the flavour. - Stewed mushrooms
Add a little bit of miso at the end of stewing - will thicken the mushroom juice and create a delicate sauce. - Marinades
Mix miso with honey or maple syrup or agave syrup.
Spread the mixture over the desired dish and bake in the oven or grill.
Delicious is glazed zucchini, pumpkin or carrot.
What is miso?
Miso is brown fermented paste, made of soybeans, salt, fermentation agent and usually some type of a cereal. There is a lot of types of miso. Generally speaking, the darker the miso, the longer the fermentation and the more intense its taste. Miso should not be boiled.
Miso production:
1. Soybeans get cooked, crushed and provided with fermentation agent koji (Aspergillus oryzae).
2. Some types of miso are mixed with barley or rice.
3. Water and salt is added and everything is placed into bog wooden vats.
4. Vats get covered with a slid and burdened with four tonnes of stones placed into the shape of a cone (stones thus placed will create equal pressure required for proper miso fermentation).
5. Miso ferments at ambient temperatures that naturally fluctuate during the year.
6. The fermentation process lasts for various periods of time - hatcho miso fermets for two years (traditionally it has to ferment for two winters and two summers), other types of miso ferment for about a year, shiro miso takes the shortest time to ferment- only 7 days.
Other miso types that we offer:
Shiro miso
Hatcho miso
Mugi miso
Mugi miso bio
Miso barley bio
Miso rice bio
Composition
SOYBEANS 61 %, brown rice 26 %, sea salt, water, fermentation agent (Aspergillus oryzae).Alergens
Soybeans
Storage
Store in a cool, dry place. Protect from direct sunshine. After opening store in a refrigerator in a sealed container.
