Our new Miso flavour was developed after our visit to Japan at the end of 2023.

Hikari miso ltd is located in Nagano (mountain area known from the Olympic Games).

In the factory they take 6 months to inoculate organic soybeans and rice with kojji culture. During this fermentation process, the broth-like flavours develop that are called Umami in Japan.

We use this flavour as the base for our liquid stock cube.

Delicious for making a Japanese broth (Dashi) which is used in Japan to flavour sauces, soups and noodle dishes. It's great to use at home in the same way! Delicious to add to the cooking water when cooking rice (or another grain) instead of salt.

Use a clean teaspoon for dosing and store the jar below 7C.

Real soup needs time, and so does miso!

Preparation advice:

Use: 18 grams per 500ml water

Serving tip: Can be used as a flavouring in soup, gravy and sauce.

Storage:

After opening, store refrigerated (max 7 ºC) and limited shelf life (at least 6 weeks)

Ingredients:

water, white miso* 20% (water, SOYA*, rice*, yeast, koji culture), salt, coconut oil*, tamari* (water, SOYA*, salt, alcohol), onion powder*, garlic*, yeast extract*, starch* (tapioca), leek powder*, parsley*, lovage root*, kombu* (seaweed), CELERIAC powder*, turmeric*, black pepper*, allspice*, nutmeg*.

*= organic.

Allergens: contains soya, celery.

Nutritional values:

Per 100 ml prepared:

Energy: 18kJ / 4kcal

Fat: 0.2g

Of which saturated: 0.17g

Carbohydrates: 0.38g

Of which sugars: 0.17g

Protein: 0.19g

Salt: 0.41g