without sacrificing taste or technique

any residue on the bottom and gas accumulations when opening are the result of natural fermentation and quality

the microorganism used for thousands of years in Asian cuisine to achieve the signature umami flavors now renowned and sought after worldwide

to fasting and purification

Publisher: Guido Tommasi Editore ISBN: 9788867533466

KIMCHI MISO biologico without sacrificing taste or techniqueMiso is a fermented seasoning typical of Eastern cuisine. It is mainly used as a flavor enhancer in place of salt. It can be used to enrich soups and many other dishes (the well known miso soup is a classic example). When added at the end of cooking, with the heat turned off, it preserves its properties and aroma. It is a fermented food made from a legume and a grain. We have chosen to use only Italian ingredients and to give it a Mediterranean