Hatcho Miso – Fermenterad 24 månader Sojafri gluten-free and crispy biscuits made

gluten-free and crispy biscuits made with red corn

som på grund av sitt utseende brukar kallas kombuchasvamp eller scoby (symbiotic culture of bacteria and yeast)

not from cider

As the tray is handmade

sesame seeds and coconut

Hatcho Miso – Fermenterad 24 månader Sojafri gluten-free and crispy biscuits madeOur Hatcho Miso is unpasteurized and traditionally made according to a centuries old original recipe and has a strong and tasty aroma. Fermentation and storage takes place in cedar barrels for several months. Use instead of salt to enhance the taste of most ingredients for most dishes. Best added at the end of cooking as you should avoid boiling for a longer time to preserve the enzymatic properties. A teaspoon is good enough for about 2 dl of liquid.