Miso will naturally darken with time; this will not affect quality. Miso is a live product and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air. Simply skim off.
Use to make an authentic Japanese miso soup, or to season and enrich the flavour of stews, casseroles, sauces and salad dressings. Dissolve in a little water then add towards the end of cooking.
Ingredients:
soya beans* (53%), cultured rice*, sea salt, water. *organically grown
Nutritional Information
| Typical values | g per 100g |
|---|---|
| Energy kJ: | 587 |
| Energy kCal: | 141 |
| Fat: | 6.6 |
| of which saturates: | 0.7 |
| Carbohydrate: | 5.3 |
| of which sugars: | 4.1 |
| Protein: | 12 |
| Salt: | 13.1 |
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