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An authentic touch of Japan's centuries-old culinary traditions comes directly to your home with the Arche Naturküche Genmai Miso. Miso provides a wealth of proteins and lactic acid bacteria, which have a beneficial effect, especially on the stomach and intestines. But what is Miso at all and how is it produced?
Genmai Miso from Arche Naturküche is made from organic soybeans and organic full grain rice. It is a unique condiment paste that not only provides soups and sauces with a spicy note, but also refines other hearty dishes.
In his country of origin Japan, Miso has been on the daily menu for a long time. It is typically consumed as miso soup. There are different types of miso. Hatcho miso, for example, is the most intensive miso variant, which is made exclusively from soybeans. In taste the dark Hatcho miso is hearty and salty. Its counterpart is Shiro Miso, which is white and is made from rice. Shiro Miso is taste sweetish. In the case of the Genmai Miso from Arche Naturküche is a miso, which is made from soybeans, as well as from rice and is between them, but also suitable for hearty, salty dishes.
The Genmai Miso organic from Arche Naturküche provides a lot of valuable minerals and is a real insider tip especially for vegetarian and vegan cuisine. It is enriched with the noble mold Aspergillus oryzae and matured in large cedar barrels.
Ginger-Coconut-Vegetables: 1 medium zucchini, cut into thin diagonal pieces 1 small broccoli, chopped into medium-sized pieces 100 g spinach 200 ml coconut milk 1 Tbsp soy sauce 2 garlic cloves 1Tbsp grated ginger 1 Tbsp coconut oil a pinch of salt 1 Tbsp lime juice (approx. half a lime)
Sesame-Miso-Cream: 50 ml Tahini 1 Tsp grated ginger 1 Tbsp miso paste 1 lime 90ml hot water