Marukome, Caldo orgánico, 13.2 onzas

Lo más importante

Mezcla de Especias y Condimentos de la marca Marukome con 13.2 Ounce (Pack of 1)

• Marca: Marukome
• Categoría: Mezcla de Especias y Condimentos
• Atributo clave: 13.2 Ounce (Pack of 1)
• Dimensiones: 4.61 x 3.58 x 3.39 pulgadas
• Calificación: 4,5/5
• Valoraciones: 1.699

Qué incluye

• Contiene 1 unidad.

Datos técnicos destacados

• Dimensiones reportadas: 4.61 x 3.58 x 3.39 pulgadas (11.7 x 9.1 x 8.6 cm).
• Peso aproximado: 13.2 oz.
• Calificación promedio de 4,5/5.
• Más de 1.000 valoraciones.
• Posición destacada en Condimento Miso: #3.

Preguntas resueltas

Miso's origins can be traced to China as far back as the 4th century BC. The written word Miso first appeared around 800 BC. In Japan, it is said that Miso was introduced in the 7th century by Buddhist monks. The process of making Miso was gradually refined and it became a vital part of the samurai diet. It was in the 17th century that industrial production of Miso first began. High in protein and rich in vitamins and minerals, Miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, but it has been gaining worldwide interest, as well. Marukome Co. manufactures approximately 100,000 tons of Miso annually, making it Japan's largest producer. Made from soybeans, rice, and salt, Miso is a fermented paste. It is brown in color and tastes pleasantly salty and tangy on its own. While the most common use of Miso is in Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets. Often called "soybean paste" by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years. More and more, however, the salty taste and buttery texture of Miso is becoming popular in the West, as a favorite ingredient in a range of recipes. Miso is manufactured by mixing soybeans, rice koji and salt, and allowing them to ferment. The aging time, ranging from weeks to month, depends upon the specific type of Miso being produced. Once this process is complete, the aged miso is ground into a paste similar in texture to that of butter. The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the aging period. Miso ranges in color from white to brown.

Certificación orgánica: Esta pasta de miso está certificada orgánica, lo que garantiza ingredientes de alta calidad sin pesticidas ni fertilizantes sintéticos Sin gluten: Adecuado para personas con sensibilidad al gluten o enfermedad celíaca, esta pasta de miso no contiene ingredientes de gluten Apto para dietas a base de plantas: Completamente vegetariano y vegano, por lo que es adecuado para diversas preferencias dietéticas y estilos de vida Beneficios nutricionales: Rico en proteínas y proporciona los beneficios saludables de la soja fermentada para su nutrición diaria Fabricado en los Estados Unidos: Producido en el país para garantizar estándares de calidad y frescura para los consumidores Tamaño generoso de la porción: contiene 375 g (13.2 oz) que proporciona aproximadamente 25 tazas de sopa de miso usando aproximadamente 0.53 oz por porción Usos culinarios versátiles: no solo para auténtica sopa de miso japonesa, sino también como condimento secreto para varias sopas, aderezos, adobos y recetas originales Fórmula reducida en sodio: Menor contenido de sodio en comparación con la pasta de miso tradicional mientras mantiene el sabor y el sabor auténticos