Organic Barley Miso
Bio Organic farming production, which respects the environment and is free of pesticides and transgenic
Danival miso bait is the result of a natural double fermentation
The first aerobic fermentation (inoculation of the cereal by the Aspergillus oryzae fungus with air circulation) lasts 3 days and provides the koji, the second anaerobic fermentation (without air circulation) is longer. Danival barley misos are refined for a minimum of 6 months to develop all their flavors.
Very salty seasoning used in Asian cuisine. It is recommended that you use miso as you would use a seasoning, such as mustard. It is very practical in seasoning salad dressings, based on soups, of course, but also in the preparation of cooked dishes.
Before opening: BBD = 3 years from the date of manufacture. Dry and positive room temperature storage. After opening: Store in the refrigerator after opening and consume within 6 months.
Water, French Soybeans, unrefined Atlantic Sea Salt, Enzyme, Miso Pasteurized, Pearl barley.