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Japanese organic cultivation
une entreprise spécialisée dans la production de riz
Thanks to its silky texture and complexity
⋅ Prepare light and flavorful steamed dishes in no time
Its taste is distinguished by a lovely long finish
Miso blanc au koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 400g VINAIGRES & MIRIN Japanese organic cultivationHandcrafted Aged for 1 year No artificial enzymes added Mild flavor and thick texture Perfect for marinades This miso is made in winter using the Tennen shj method, meaning no artificial enzymes or additives are addedjust soybeans, local rice, and water. Koji is added gradually during the one year fermentation process before being stopped with alcohol, which gives it a slightly alcoholic taste with sweet and umami notes. The addition of alcohol and
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US$ 16495.00
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