Vilgain Organic Miso - fermented paste that adds flavor to any meal

Miso paste is a popular and traditional Japanese product with a rich flavor and distinctive aroma, which is made by fermenting barley or other grains together with salt by the noble fungus Aspergillus oryzae, or koji. Used as a staple ingredient in Japanese cuisine, it produces a deep salty flavour with a slightly spicy edge.

Our miso is made in the Czech Republic according to traditional Japanese techniques using ingredients from Austrian organic farming. The peeled barley is steamed and inoculated with koji mold on which it grows. This barley forms the starter mixture for fermentation - we mix it with cooked chickpeas and salt and leave it to ferment. After 10 weeks we get miso.

Without preservatives and GMOs

Thanks to pasteurization and the low pH, which is lowered naturally by the fermentation process, miso doesn't need any additional preservatives to last long. So you really only find barley, chickpeas, salt and water in the ingredients - all in organic quality, without GMOs.

You can use miso to prepare soups, sauces, marinades and other dishes. It beautifully completes typical Asian dishes such as sushi, Asian burritos, spring rolls, bibimbap or onigirazu. In addition, it is suitable for flavouring all kinds of dishes such as soups, salads, marinades, etc.

Preparation Tip: Whisk the miso in a little warm liquid before using it to make a wonderfully creamy sauce.

Vilgain Organic Miso in points:

• fermented barley and chickpea paste
• Salty spicy taste
• Made in the Czech Republic according to a traditional Japanese recipe
• without preservatives
• a great seasoning for Asian cuisine