- Special white miso paste can be used as an ingredient, marinade or glaze
- Less salty than the light miso for miso soup
What is Saikyo Miso?
Saikyo miso is a sweet-sour, mild miso paste with plenty of umami for boiling, marinating or glazing.
What is the difference to light miso?
Light miso and saikyo miso differ, for example, in the content of rice and soybeans and their salt content. Saikyo Miso has a higher proportion of rice: Unlike conventional misos, the ratio of rice and soybeans is 2: 1. The is accordingly Koji The proportion is significantly higher, which is the reason for the sweetness of the miso. Due to a relatively short fermentation time and a small addition of salt, the light Saikyo Misos are also extremely mild.
Where does Saikyo Miso come from?
Saikyo Miso is a traditional white miso from Kyoto, Japan. It is brewed by the Saikyo Miso Co., Ltd. of the same name. for almost 200 years with a unique recipe. You can find more information about Saikyo Miso here.
How is Saikyo Miso used?
While the bright Shiro Miso typically for miso soup or Ramen is used, the Japanese use Saikyo Miso in particular for marinating and glazing white meat or fish.
The classic Japanese recipe "Miso marinated coalfish" (Miso marinated Black Cod) became famous worldwide through the Nobu restaurant.
What is miso?
Miso is a traditional Japanese Fermented soybean paste, Rice and barley. The taste is salty, sour and, depending on the variety, salty. And of course every miso has a lot of umami. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is used, among other things, for the classic Miso soup used as well as for many other dishes of the Japanese cuisine.
Delivery within 3-5 days
Ingredients: rice, SOY beans, salt, glucose syrup, koji (Aspergillus Oryzae)
|Nutritional values||per 100 g|
|energy||978 kJ / 233 kcal|
|saturated with it||0 g|
|of which sugars||<0 g|
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