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Description
In the Adonde family, there’s Red Miso, or “Red Red” depending on the season, which is a more pronounced version of Shiro Miso, whose recipe it replicates, but not in the same proportions.
His recipe consists of a few simple ingredients chosen for their quality: round rice from the Camargue, organic soybeans from Touraine, Brittany salt from Nature & Progrès and, above all, a lot of time, because that’s the secret of fermentation.
The action of the koji (the famous japanese noble mold) gives all its character and umami to this handcrafted miso, made with respect for the Japanese tradition.
The result is as colorful as it is delicious: imagine a smooth, salty paste with caramelized, even full-bodied flavors. Smile, you’re at Adonde?
Founded in 2005 by Javier and Laurent, ¿Adónde? Fermentation Lab has made a name for itself in the world of design and now in the world of fermentation and taste. It offers different types of miso and even workshops to learn how to make it yourself.
Use:
Particularly rich in umami, this red miso is suitable for bold palates who like it “tasty”. – Add a spoonful to a soup or cooked dish (such as a chakchouka) in place of salt to add flavor.
Storage:
In a glass jar in a cool, dry place and in the refrigerator after opening.
Ingredients:
Organic white Camargue rice, Touraine soya, ferment (Aspergillus oryzae), Nature & Progrès Brittany gray salt.
Shelf life:
12 months
