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

relationships

he has successfully combined the wisdom of Eastern thought with modern nutrition

they are increasingly available in specialized organic stores

KIMCHI MISO biologico the microorganism used for thousandsMiso 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