they are increasingly available in specialized organic stores

Publisher: Edizioni Enea – Gruppo Macro

the microorganism used for thousands of years in Asian cuisine to achieve the signature umami flavors now renowned and sought after worldwide

without sacrificing taste or technique

to fasting and purification

KIMCHI MISO biologico they are increasingly available inMiso is a fermented seasoning typical of Eastern cuisine. It is mainly used as a flavor enhancer in place of salt. It can be used to enrich soups and many other dishes (the well known miso soup is a classic example). When added at the end of cooking, with the heat turned off, it preserves its properties and aroma. It is a fermented food made from a legume and a grain. We have chosen to use only Italian ingredients and to give it a Mediterranean