Hatcho Miso – Fermenterad 24 månader Sojafri As the tray is handmade

As the tray is handmade

for stews and pasta or chopped as a spice

som på grund av sitt utseende brukar kallas kombuchasvamp eller scoby (symbiotic culture of bacteria and yeast)

sacred knots for harmony

Teceremonin är en urgammal tradition i Japan och tack vare matchateets lugnande och avslappnande effekt på både kropp och själ dricks det flitigt av munkar inför meditation

Hatcho Miso – Fermenterad 24 månader Sojafri As the tray is handmadeOur 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.