260G SOY MISO 12 months barrel aged
€ 12,00
For our kome miso (米味噌),
we follow the traditional Japanese recipe —
a miso of rice and soy,
aged for more than twelve months.
This golden, rice-led miso
is rich and balanced,
drawn out by slow fermentation
in wooden barrels.
It is a little less salty
than a classic Japanese kome miso —
a recipe shaped, too,
by the Belgian climate.
In Japan,
sake barrels were often reused to store miso,
lending it the complex yeasts
held in the wood.
At nuu,
we keep this tradition alive
with European oak wine barrels —
giving our miso
aromas that are uniquely its own.
Rice*, soybeans* (47%), salt (10%), koji (Aspergillus oryzae)
*From organic farming
Soy
* May contain traces of sesame and wheat.
This is the miso for the most classic of all dishes — a simple, comforting bowl of miso soup.
It also works beautifully in place of salt, lifting your sauces with the depth of the fifth taste — umami. An essential ingredient for bold, gastronomic cooking.
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Yes. A little liquid — similar to tamari — can appear in the jar over time. It is perfectly fine. Simply stir it back through before using.
Not at all. This is simply down to how we make it — our miso is not retort-sterilised, so you won't hear the pop you might expect from some jarred foods. It is completely normal.
However you like. In Japan, miso is enjoyed many ways: fresh and unheated for its lively flavour, or deliberately caught a little on the heat, where it caramelises into something deeper. There is no single right way — let your cooking decide.
Yes. All of our miso is vegan, made entirely from plants, and gluten-free. If you are sensitive to any allergen, please read the allergy information on each product.
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