Organic Hatcho Miso

Description

Hatcho miso Bio from Celnat is a paste obtained from the fermentation of soybeans for 3 years. It is a noble food and appreciated both for its flavor and for its nutritional richness and its benefits for the body.

Indication

In miso, the protein structure of soybeans is broken down into 18 different amino acids (including those considered essential). Thus, even consumed in small quantities, miso is an important nutritional contribution. Rich in enzymes, it stimulates gastric secretion, strengthens the flora of intestinal microorganisms and favors digestion. Miso helps eliminate undesirable microorganisms and its regular consumption even favors the elimination of radioactive particles absorbed by the body.

Intake mode

It is recommended to dilute in a little warm water. Pour over your vegetables, your cereals or your soups to give them flavor (salty taste). It will also allow you to make the traditional Japanese miso soup. Do not cook to preserve enzymes.

• In macrobiotic cooking, miso is used almost daily to make miso soup and many other dishes. Due to its quite salty taste, it can be used instead of salt, to season cereals, legumes, soups...
• It can be used as a base for the preparation of cooking broths.
• Miso is used to prepare sauces, spreads (it goes very well with tahini, sesame puree) and tasty juices to accompany your dishes but also your salads. Drizzled over grilled fish, miso makes an excellent seasoning. It can also be used in marinades! It is better to add it at the end of cooking and not cook (boil) it to preserve the enzymes.

Storage conditions

Store in a cool, dry place. Once opened, keep refrigerated.

Ingredients

Soy* (65%), Water, Sea Salt, Ferment: Koji Aspergillus Oryzae.
(*) Ingredients from Organic Farming.