hatcho miso, organic, 300g

If you love the Japanese cuisine, do not miss the Arche Naturküche Hatcho Miso organic. Vegans and vegetarians should not miss this far-eastern secret tip. Because Hatcho Miso from Arche Naturküche not only supplies a lot of important proteins, but is also a true nutrient and mineral source.

But what is Hatcho Miso at all? The dark fermented pastry paste made from soybeans and barley flour enriches many vegan vegetable and rice dishes with its powerful spicy aroma. Hatcho Miso is perfect for tofu or as a base for soup and stews.

And it is not only the unique, strong and spicy flavor, but also the gentle and long-lasting production of the traditional Japanese kitchen helper.

But how is Miso traditionally produced? For several hundreds of years, the careful production of miso has proved its worth and has not changed. The most important thing is the time. Miso takes time to tire. First, the soybeans are first washed and then soaked, then steamed and then left for a whole night. This is followed by the important process of fermentation, whereby microorganisms can grow. In the case of Arche Naturkost Miso, the noble mold fungus Aspergillus oryzae is used for the fermentation process. Drunk with the mushroom, the soya paste comes into a warm chamber and lasts there for over 70 hours. Subsequently, the paste cut into pieces is mixed with sea salt and water and filled into barrels of cedar wood, where the mixture can then mature for 2 years.

Article number: A006199