TerraSana genmai miso - Soy pasta with brown rice, 350g

Genmai miso from TerraSana - Soy pasta with brown rice

Genmai ('brown rice' in Japanese) miso is a delicious seasoning made from organic soya beans and unpolished brown rice. The miso is made with genmai koji. Koji or Koji-chin plays a central role in making sake and also for producing soy sauce, amazake and miso. It is a fungus that is added to cooked brown rice, which creates a fermentation process. This mixture is then mixed in 100-year-old cedar wood barrels with soybeans. The ripening process in these vessels takes 1 to 2 years. This time is needed to deepen the taste of this traditional product.

Genmai miso fits well in Japanese, but also in European cuisine. Rice miso is light and the most sweet miso. Genmai miso is ideal as a basis for miso soups, fish and meat dishes, sauces and dressings. Also delicious in combination with pulses or cabbage vegetables. It contains a relatively large amount of grain sugars and little salt.

Recipe with genmai miso

Ingredients

100g coconut oil
25g genmai miso
1 whole el chopped parsley

Preparation

Put the miso, coconut oil and parsley in a bowl and mix everything well. Scoop the miso mixture into a bowl and cover with foil. Then put it in the refrigerator for a short time so that the coconut oil solidifies.

Put the miso butter in a piece of baking paper and roll until you have a cylinder shape. Put it in the refrigerator again until the roll feels firm. Do you need some misoboter? Then simply cut a slice.

Soybeans *, brown rice *, water, sea salt, koji ferment

*=BIO

contains soy