Toyama Spring Onion Okasumiso

Okasumiso is prepared with rice and soya miso and fresh spring onions. On the palate, it is greedy, fresh and mild, with a hint of acidity, a nice sweetness, a balanced saltiness and a tiny hint of spice that is not at all hot.

The long green onions are omnipresent, enhanced by the cooking juices and adding honeyed, even chutney-like accents. Okasumiso goes very well with yaki onigiri, rice, noodles, potatoes, tofu, goat's cheese, raw vegetable salads, meat (beef, veal) or fish tartare, grilled fish, grilled pork... Japanese restaurants add it to white radish salad or pot au feu oden. At home, Okasumiso is also spread on bread and even added to pizzas or eaten with mayonnaise with raw vegetables (carrots, cucumbers, sprouts, etc.).
This miso is guaranteed to contain no preservatives, colourings or synthetic sweeteners. Its oil-free production process guarantees a low-calorie product.

Origin: Toyama, Japan

Ingredients: 43% miso (rice, soya, salt, malted rice), sugar, 21.49% long green onion (Allium Fistulosum), fermented rice, vinegar, agar, red pepper puree.

Storage: Store in the refrigerator

Allergen(s): Soya

Nutritional information: Per 100 g: Energy 188 kcal (797 KJ); fat 0.3 g, of which saturated 0.09 g; carbohydrates 40.6 g, of which sugar 32.9 g; fibre 2.2 g; protein 4.6 g; salt 5.394 g.