Rice miso pasta is a fermented soy paste used to make soups, sauces and condiments. The taste of the pasta is mild and slightly sweet. Fermented longer than the pale mash, it has a richer flavour, warms the body more and is therefore better suited to colder seasons and climates.
In Japan, miso is used on a daily basis, mainly in miso soup, but also in sauces, marinades and broths. Miso is rich in proteins, vitamins, minerals and enzymes. It is also very low in calories and fat.
For a long time, in many temples in Japan, a meal consisted of a rice bowl with vegetables and condiments and miso soup.
Use: Dissolve the miso in a small amount of water (about 1 teaspoon of miso and 1 teaspoon of liquid) and add to the rye just before the end of cooking to avoid losing valuable nutrients.
The product is pasteurised.
