Miso hatcho (soybean-based) BIO 300 g
Miso hatcho (soybean-based) BIO 300 g
Product description
A traditional Japanese paste made from fermented SOI. Miso was known in the Far East as early as 1300. Length of fermentation of SOI - a minimum of 1 year.
Nutritional value per 100 g of product
| Energy value (kj/kcal) | 854kJ/204kcal |
| Fat | 9,8 |
| of which saturated fatty acids | 1,6 |
| Carbohydrates | 5,4 |
| of which sugars | 2 |
| Fiber | 8,2 |
| Protein | 23,6 |
| Salt | 4 |
Composition
SOY* 64%, water, sea salt 11%, roasted barley flour* 0.8%, Koji (Aspergillus oryzae) (*certified organic ingredient)
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