White Miso from Adonde Fermentation Lab

Description

Slowly but surely, the French brand ¿Adonde? is entering the world of fermentation. In 2005, Javier and Laurent decided to change careers and turn to cooking. A winning bet at a time when the time was ripe for a return to the ancestral methods of food processing.

The brand’s specialty is miso, a fermented and salted paste with a high protein content and strong umami potential, which the Japanese logically use as a flavor enhancer.
¿Adonde? produces several types of miso, even going so far as to cultivate the bacteria, yeasts and molds used in its production in a special laboratory.

Miso is a very simple product made from rice, soy and salt, but its effect on the palate is that of a flavor bomb with notes of exotic fruits. This is the result of a long fermentation process carried out in the traditional Japanese way, at room temperature, which encourages the action of microorganisms.

And because it’s a living product, its flavor and color evolve over time, much like natural wine, expressing itself far from consumer codes and standards.

Use:

A delicious, savory paste, miso can be used just about anywhere: in broths, soups and stir-fried vegetables, in marinades, vinaigrettes, sandwiches or mayonnaise, with ice cream or in custards; everywhere, we say, and then it’s up to you.

Storage:

Vacuum-packed miso, store in a cool, dry place, away from light and in the refrigerator after opening.

Ingredients:

Organic Camargue round rice, organic Touraine soybeans, fungus (Aspergillus oryzae), gray salt from Brittany (Nature & Progrès).

Shelf life:

12 months