Miso blanc au riz koshihikari ⋅ Yamataka ⋅ 750g Vinaigrettes japonaises A traditional broth made from

A traditional broth made from konbu seaweed

matcha adds a touch of bitterness and umami to the genmaicha

Ajoutez un sachet dans 500 ml d’eau chaude (environ 80 °C) et laissez infuser 1 à 2 minutes

the Samidori cultivar is recognized as an exceptional variety from this region

Miso blanc au riz koshihikari ⋅ Yamataka ⋅ 750g Vinaigrettes japonaises A traditional broth made fromMade with Koshihikari rice Enriched with Koji A well rounded, slightly sweet flavor Perfect for sauces and marinades Works well with both savory and sweet dishes Made from soybeans and Koshihikari rice grown locally in Yatsugatake, near Nagano Prefecture, this rice koji (10% content) gives this miso a mild, rounded, and delicate flavor, less salty than other white misos. Very versatile, this miso can be used in countless dishes: sushi, onigiri,