Toki Miso 200g

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Mellow Chickpea and Barley Miso. Soy-free, 4-6 months of fermentation.

8.60 € 8.6 EUR 8.60 € VAT included

7.82 € VAT included

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    Toki Miso piccante a pezzettoni

    Toki Miso non è macinato e mantiene i ceci e l'orzo con cui è prodotto in forma riconoscibile. Non è una crema come siamo abituati a considerare il miso. 
    Una edizione speciale di miso piccante che si presta per condire qualsiasi piatto, senza sparire.
    È intrigante usarlo per completare il condimento di una pasta o per insaporire delle verdure saltate.
    Questo miso è caratterizzato da un gusto delicato e intenso, ottenuto con una fermentazione secondaria (maturazione) relativamente breve di 6 mesi.

    ​DO NOT COOK! The live ferments contained in unpasteurised miso are killed by very high temperatures, so it should be added, preferably, at the end of cooking or when cold. 

    If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.​ 

    ​Store in a cool place and in the refrigerator after opening.

    Ingredients: chickpeas, barley, whole sea salt, water, spores of Aspergillus oryzae

    Dichiarazione nutrizionale per 100 g (in grammi):
    val. energetico: 160 kcal; grassi: 2,1; grassi saturi: 0,3; carboidrati: 26; zuccheri: 1; proteine: 8,3; sale: 11.

    Prodotto da:
    Nesler società semplice agricola
    strada Sterpaio snc
    Viterbo (VT)

    Miso is a seasoning agent of Asian origin. In the Eastern tradition it is made with soy, usually combined with a cereal. It can mature for a few weeks or several years. It is one of the richest foods in the world of "UMAMI", the so-called fifth taste. The other basic flavours are sweet, salty, bitter and sour. In addition to this, miso is rich in live microorganisms of many different species.


    The production process involves the production of Koji, a cereal fermented by inoculation with spores of Aspergillus oryzae. This first fermentation lasts about two days and must be monitored constantly, whilst maintaining a controlled temperature and stirring and periodically airing the cereal. The Koji is then mixed with a cooked legume (in Asia mainly soy), salt and water and left to ferment until the desired degree of ripeness.

    We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.

    Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
    What is most important to us is a high level of respect for Earth and Man and high levels of quality.
    We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.