miso miso holiday edition — geschenkset
Description
holiday edition — unsere liebsten miso miso produkte, liebevoll verpackt.
das ist das wohl leckerste geschenk unterm tannenbaum: fünf miso miso highlights, sorgfältig ausgesucht, festlich verpackt, verziert mit der schönsten schleife in rot – und bereit, herzen (und bäuche) glücklich zu machen. für dich & deine liebsten: zum teilen oder ganz für dich allein genießen.
inhalt des geschenksets:
- kichererbsen miso miso (200 g)
- spicy miso miso (100 g) – nur in dieser edition erhältlich
- kartoffel miso miso (100 g) – exklusive winter miso miso
- miso miso pralinen
- miso miso granola (250 g)
zur spicy miso miso: fruchtig süß, aromatisch & mit feiner schärfe: die leckerste umami-würzpaste aus sojabohnen und gochugaru chilli. 3 monate im steinguttopf gereift.
zur kartoffel miso miso: kräftig, vollmundig & umami: die leckerste würzpaste aus sojabohnen und deutschen kartoffeln. handgemacht & 12 monate im steinguttopf gereift.
besonders schön: mieko hat die wunderschöne tafel auf der box illustriert und ein paar liebe worte darauf geschrieben – ein kleiner gruß, der euch direkt mit an unseren miso miso tisch setzt. voller vorfreude auf einen gemeinsamen, leckeren abend.
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ein saisonales special zum verschenken oder selbstbeschenken. nur solange der miso miso vorrat reicht.
ingredients & origin
shipping & delivery
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FAQ
what is miso?
Miso is a fermented seasoning paste made from legumes, koji and salt. It is then left to mature in an earthenware pot for several months or even years.
Simply use miso miso to season and salt your dishes and you will be amazed: even a small amount results in greater depth of flavor and many interesting notes.
How is miso made?
Chocolate, kimchi, sourdough bread, coffee, wine, soy sauce, kombucha, yogurt: what do all these incredibly delicious foods have in common? Exactly, they are fermented and need time to develop their full flavor.
This is also the case with our miso miso - it is produced in a so-called two-stage fermentation. In the first step, we cultivate the koji fungus "Aspergillus oryzae" on short grain rice for 48 hours, then we add pulses, salt and lots of love.
During the subsequent fermentation period of 3-12 months (depending on the type of miso), the koji unfolds its full magic and the enzymes created in it transform the other ingredients into simple sugars and amino acids. The result is an explosion of flavor that you simply have to try.
How do I store my miso miso?
Our miso miso is not pasteurized for health, taste and quality reasons. This makes it a living product that contains valuable vitamins, enzymes and microorganisms. Your miso miso is constantly developing through fermentation and it is quite possible that the gases will build up pressure in the glass. Please do not worry, it is not a sign that your miso miso is spoiled.
after your delivery: unpack your miso miso as quickly as possible and put it in the fridge! By storing it in a cool place, the fermentation process can be stopped or slowed down. This way, your miso miso will last for many months or even years even after it has been opened. (But be careful, it will never last that long ;-))
If you have any further questions about storage and shelf life, you can of course contact us directly by email. (link to email!)