Finally, an Italian alternative to the classic Japanese fermented legume paste: rice and lentil miso by Kekoji Lab. With Italian lentils, the umami flavor is guaranteed, thanks to the natural concentration of enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. Try this versatile and nutritious ingredient, ideal for adding a touch of flavor to any dish. I recommend using it to season and thicken sauces or dips such as hummus and babaganoush, as a substitute for vegetable stock cube dissolved directly in water or more generally in place of salt in sautéed vegetables, doughs and fillings.
Price VAT included
Finally, an Italian alternative to the classic Japanese fermented legume paste: rice and lentil miso by Kekoji Lab. With Italian lentils, the umami flavor is guaranteed, thanks to the natural concentration of enzymes present in Koji, the fermenting agent at the base of all Kekoji brand products. Try this versatile and nutritious ingredient, ideal for adding a touch of flavor to any dish. I recommend using it to season and thicken sauces or dips such as hummus and babaganoush, as a substitute for vegetable stock cube dissolved directly in water or more generally in place of salt in sautéed vegetables, doughs and fillings.
| Energy (kcal) | 119 |
| Carbohydrates (g) | 23.47 |
| of which Sugars (g) | 8.4 |
| Fat (g) | 0.32 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 6.13 |
| Fiber (g) | 3.1 |
| Sale (g) | 8.33 |
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