Your basket is currently empty!
japan
Creamy miso with koji – 500g
16,11 €
In stock
This is a white miso that has been fermented for a shorter time and contains less salt.
What is special about it is that it also contains amazake, which is a sweet drink made from rice and koji. This gives the miso lots of sweetness and body.
The color of this miso will darken over time, but that is a natural process, and it does not affect the taste, which is sweet, lightly salted, and rich in umami.
Because it contains a lot of koji, it is perfect for marinades. For example, you can spread it on salmon or marinate pork chops in it before cooking them on the grill. It can also be used in sauces, in mashed potatoes instead of milk, or in soups instead of cream.
What is miso?
History and origin
Miso has been an indispensable part of Japanese cuisine for over 1,000 years, both as a flavor enhancer and as a source of nutrition. Originally it was developed to preserve soybeans and grains and has deep roots in Japanese culture.
Miso is believed to originate from China, and it is believed that it was brought to Japan more than 2,500 years ago, in the 7th or 8th century, by Buddhist monks.
Soybeans were fermented with salt and grains to create a nutritious paste with a long shelf life.
Over the centuries, miso became a central part of the Japanese diet and was valued for its nutritional properties. Today it is a beloved ingredient around the world, known for its deep umami flavor.
Types of miso
Miso varies in taste and color depending on ingredients and fermentation time. The most common types are:
White miso (Shiro Miso): Mild and slightly sweet, soybeans fermented for a short time with rice or barley. Suitable for dressings, marinades, and soups.
Yellow miso (Shinshu Miso): A middle ground between white and red miso, with a slightly more spicy flavor. Perfect for stews, sauces, and marinades.
Red miso (Aka Miso): Strong and spicy with a longer fermentation time. Used in braised dishes and spicy, robust sauces.
There are also types that have other flavorings added, such as chili, yuzu, and koji.
A distinction is also made between these variants:
Mamemiso: Made exclusively from soybeans.
Komemiso: Made from soybeans and rice.
Mugimiso: Made from soybeans and grains.Awasemiso: Made from soybeans, barley, and rice.
This is a white miso that has been fermented for a shorter time and contains less salt.
What is special about it is that it also contains amazake, which is a sweet drink made from rice and koji. This gives the miso lots of sweetness and body.
The color of this miso will darken over time, but that is a natural process, and it does not affect the taste, which is sweet, lightly salted, and rich in umami.
Because it contains a lot of koji, it is perfect for marinades. For example, you can spread it on salmon or marinate pork chops in it before cooking them on the grill. It can also be used in sauces, in mashed potatoes instead of milk, or in soups instead of cream.
What is miso?
History and origin
Miso has been an indispensable part of Japanese cuisine for over 1,000 years, both as a flavor enhancer and as a source of nutrition. Originally it was developed to preserve soybeans and grains and has deep roots in Japanese culture.
Miso is believed to originate from China, and it is believed that it was brought to Japan more than 2,500 years ago, in the 7th or 8th century, by Buddhist monks.
Soybeans were fermented with salt and grains to create a nutritious paste with a long shelf life.
Over the centuries, miso became a central part of the Japanese diet and was valued for its nutritional properties. Today it is a beloved ingredient around the world, known for its deep umami flavor.
Types of miso
Miso varies in taste and color depending on ingredients and fermentation time. The most common types are:
White miso (Shiro Miso): Mild and slightly sweet, soybeans fermented for a short time with rice or barley. Suitable for dressings, marinades, and soups.
Yellow miso (Shinshu Miso): A middle ground between white and red miso, with a slightly more spicy flavor. Perfect for stews, sauces, and marinades.
Red miso (Aka Miso): Strong and spicy with a longer fermentation time. Used in braised dishes and spicy, robust sauces.
There are also types that have other flavorings added, such as chili, yuzu, and koji.
A distinction is also made between these variants:
Mamemiso: Made exclusively from soybeans.
Komemiso: Made from soybeans and rice.
Mugimiso: Made from soybeans and grains.Awasemiso: Made from soybeans, barley, and rice.SKU: 1203295
Country: japan
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
- If you are interested in a made-to-order item, please contact us at sales@gourmetengros.com.
Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
