Our Hatcho Miso is unpasteurized and traditionally made according to a centuries-old original recipe and has a strong and tasty aroma. Fermentation and storage takes place in cedar barrels for several months. Use instead of salt to enhance the taste of most ingredients for most dishes.
Best added at the end of cooking as you should avoid boiling for a longer time to preserve the enzymatic properties. A teaspoon is good enough for about 2 dl of liquid.
Usage / Dosage
The bag in the can contains oxygen absorbers and should not be opened or eaten.
Storage / Consumption
Unopened packaging: Dry, cool and dark.
Opened packaging: Refrigerate, max 8°C.
Recycling / Sorting
Sorted like plastic.
Production
Japanese
