Hanamaruki, Mutenka Kouji Cup Miso, 750g
White miso with koji grains is a type of miso that is made by fermenting soybeans and rice koji with salt and water. Koji is a type of fungus that is used to ferment many Japanese foods, including miso, sake, and soy sauce.
To make white miso with koji grains, soybeans are cooked and mashed, then mixed with rice koji and salt. The mixture is left to ferment for a shorter period of time compared to other types of miso, resulting in a milder flavour and lighter colour.
The koji grains in white miso play an important role in the fermentation process, as they help to break down the starches in the soybeans and rice, resulting in a sweet and savoury flavour. A smooth and creamy miso paste that is often used in soups, dressings, and marinades.
No artificial Colours added. No artificial flavours added.
- Origin: Japan
- Size: 750g
- Units Per Case: 1
- Packaging Material: Plastic
- Manufacturer: Hanamaruki
- Cuisine: Japanese