The mildest soybean paste. It is the miso with more carbohydrates and least salt, since it is made with a higher concentration of rice than soy, that is why it is the sweetest of all Kensho’s miso. This allows it to have a low salt concentration and a shorter fermentation time.
It is the most consumed miso in Europe because its flavor is milder. Unpasteurized, making it a great natural probiotic.
Ideal for:
・Mild soup for summer style
・Make miso soup
・Prepare sauces
・Substitute for salt, serving to increase the flavor of vegetables with umami
Ingredients: Soy and koji (organic rice from the Delta Ebro + aspergillus oryzae) and sea salt
Allergens: Soy
Other: Unpasteurized
Net content: 380g and 5kg
As it is not pasteurized, once opened, keep it in the refrigerator for better conservation.
