Kenshô’s unpasteurized organic soybean paste is made with garbanzo and rice.
It would be a substitute for low-salt diets, making a greater natural probiotic.
・Ingredients: Garbanzo* (Pedrosillano from Castilla la Mancha), koji (rice from the Delta Ebro* + aspergillus oryzae) and sea salt from the Delta Ebro.
・Intensity: medium-high
・Unpasteurized
・Ecological Certificate: CCPAE
・Net content: 380g, 5kg and 10kg
・Allergens: It may contain traces of gluten
Nutritional information (per 10 g)
Energy: 20 kcal
Total fat: 1 g
Carbohydrates: 4 g
Fiber: 0g
Sugars: 0 g
Protein: 1 g
Sodium: 100 mg
The most common way is to cook miso soup or add it to creams or sauces, try for hummus.
Once opened, keep in the refrigerator for better conservation.
Expiration: 24 months
