9,90€ incl. VAT (9,00€ excl. VAT)
This miso is made with poppyseeds (instead of traditional soybeans) and rice. The poppyseeds have been grown in Austria, the rice is from Italy.
While at first some may wonder what you do with this miso, we have to say it’s surprisingly versatile. It’s great in salad dressings, it’s a good fit with pasta (in a cream-sauce together with preserved lemons!), it’s great just with bread and butter, we even baked a cake with some poppyseedmiso in it.
Salt-content: 7 %
Duration of fermentation: 1,5 month
We guarantee a best-before of 6 months minimum. In all likelihood it will probably be closer to 10 months.
Koji Rice (Rice, Water, A.Oryzae), Poppyseeds, Water, Salt
In the fridge between 4 – 8 °C
|Origin of Ingredients||
Poppyseeds: Fa. Waldland from Waldviertel /AUT