Sesame Miso with Aosa Nori Seaweed

The artisanal company YEBISU produces six varieties of rice miso, two varieties of barley miso, and two varieties of awase (mixed miso).

All of its miso is made with twice as much fermented grain per koji (rice or barley) as soybeans and generally contains little salt (about 10%).

The simplest miso is usually aged for two to three months, while the most refined is aged for six to twelve months. To stimulate public interest in miso, a traditional Japanese dish, Yebisu creates original products that can be used as a regular sauce or as a dipping sauce.

This Japanese miso sauce combines sesame and nori (aosa) seaweed.

Origin: Fukuoka, Japan

Ingredients: Red miso (contains soy, barley, caramel E150d, flavor enhancer E621, stevia, vitamin B2), sugar, mirin, 3.03% sesame seeds, 0.60% Aosa nori seaweed (Ulva latuca), red chili pepper

Storage: Store in a cool place (≤ 10°C) and away from direct sunlight.

Allergens: Caramel E150d, soy, barley, sesame

Nutritional values: Per 100 g: Energy 234 kcal (990 kJ); Fat 2.2 g, of which saturates 0.36 g; Carbohydrate 44.7 g, of which sugars 34.2 g; Fiber 4.5 g; Protein 6.6 g; Salt 2.878 g.