Brown Rice Miso - Local
Please note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR. Brown rice miso made with brown rice ...
Please note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.
Brown rice miso made with brown rice and soybeans, aged 8 months to cultivate a robust, and nuka-esque flavor #nerdalert. Made by local miso-maker rockstars, Jorinji!
From their website:
'Brown Rice Miso is made with brown rice koji and soy beans, and has fermented for 8 months or more. The grainy texture and slightly barrel aged (actually it’s not barrel aged though) or NUKAZUKE-ish aroma came from rice bran are its key feature. Enjoy just eating it or top it onto other simple ingredients - rice, meat, fish, tofu, potato, etc. Grilling or toasting is also good to enhance the flavor.
Koji (Organic Brown Rice, Koji Culture (Aspergillus Oryzae)), Organic Soy Beans, Filtered Water, Sea Salt
Raw (unpasteurized), Gluten-Free, No Preservatives, No MSG, Vegan, Keep Refrigerated'
Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.
Miso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used.
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