
Clearspring Johsen Organic Brown Rice Miso 300g
Unpasteurised brown rice and soya bean puree
Average Reviews
Customer Reviews Write ReviewProduct Details
Serving Suggestion
Use in place of salt to add concentrated goodness and flavour to stews, bean dishes, sauces and spreads.
Cooking Instructions
Dissolve miso in cooking liquid before adding
Ingredients
Organic whole soya beans (37%), cultured organic brown rice (31%), sea salt (18%), water (14%).
Other Information
Miso is a delicous and versatile fermented soya food that has long been prized in Japan as an important staple in a well-balanced diet. It is a great base for wholesome soups and sauces. Traditionally made fron the finest organic whole soya beans, cultured organic brown rice, pure water and sea salt, Johsen organic brown rice miso is aged in huge cedarwood kegs for over 18 months. This unhurried, natural aging contributes to the rich, rounded character and deep, savoury flavour of this superb, unpasturised miso.
Manufacturers Web Site
www.clearspring.co.uk/japanese/miso/brownricemisoDairy Free, Egg Free, Lactose Free, Organic, Vegan, Vegetarian
Customer reviews - Clearspring Johsen Organic Brown Rice Miso 300g
Reviews
Best all-round miso - Sat 5th Feb 2011
Best flavour for soups and savoury pates. I use it, together with tamari, toasted sesame oil and lemon for the most delicious soup.
Reviewer's Name: Maria Maza
- Mon 23rd May 2011
This is delicious, I always add a bit of this miso to my salad dressings instead of salt, with some lemon juice, since miso is really good for digestion and is mineral rich. This miso is very thick with lots of nice texture. It melts into liquids very easily, and is rich but not too salty.
Reviewer's Name: Anna K
- Tue 12th Jul 2011
Fantastic in asian style broths. I make low cal soups and broths using this product for when I want that snack inbetween meals
Reviewer's Name: Mr George J Higgins
- Tue 15th May 2012
I'm a fan :) Its important to dissolve it in hot water before using it in food (otherwise it tends to stay in clumps), and equally important to add it just before serving so as to preserve the enzymes. Added to some soups it makes for a lovely broth/addition to the stock.
Reviewer's Name: A L Williams