Creamy miso with koji makes a wonderful marinade for fish and meat thanks to its sweet, slightly salty, umami flavours. White miso is a fermented bean paste that is a key ingredient in Japanese cooking. This creamy version has been fermented for a shorter than average time and contains less salt, giving a lighter flavour.
This Japanese creamy miso contains amazake, a fermented rice drink that brings a lot of sweetness to the bean paste. As well as using it as a marinade, try using the miso in place of dairy and stir through mashed potato and soups.
Ingredients: Rice, soybeans, salt, water, alcohol
Allergy advice: For allergens, see ingredients listed in bold
Storage: Keep in a cool, dark place. Refrigerate after opening.
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