Rustic Eggplant Miso

Description

Here’s a well-balanced miso, round without being too sweet, made from whole wheat and containing chunks of eggplant and delicious black soybeans. An original condiment that appeals to all palates, especially since it is guaranteed to be free of colorants and preservatives.

A creation of Horaiya Honten, a company founded over 100 years ago and based in Koriyama, Fukushima Prefecture (Northern Japan). Horaiya Honten specializes in the artisanal production of koji (malted rice), another Japanese specialty that is essential for the preparation of fermented preparations, including miso.

Miso doesn’t have the texture of a paste, but contains bits of wheat, soybeans and eggplant that give it its unique character. This is what makes Kinzanji miso so popular with the Japanese.

Also available in a green chili version for the more daring.

How to use:

Unlike traditional miso, which dissolves in broths and other preparations, Kinzanji-miso can be used to season steamed rice, porridge or vegetable sticks (carrot, cucumber…). It can also be used to season tofu or red meat, halfway between a garnish and a condiment.

Storage:

Plastic bowl, store in the refrigerator.

Ingredients:

Wheat, water, corn syrup, sugar, soybeans, aubergine seasoning (aubergine, salt, acid E522), salt, psyllium gum, xanthan gum.

Shelf Life:

12 months