Enjuku miso is a basic Japanese condiment made mainly from soya beans and rice. A mixture of steamed soybeans and rice is used to make it, with koji, a mould, serving as the fermenting agent. This miso paste is matured and naturally fermented, resulting in a mild flavour and an amber colour.

Storage: Once opened, it should be kept in the fridge.

Energy: 854 KJ / 204 kcal
Fat: 5.9 gr of which saturated 0.9 gr
Carbohydrates: 27.4 g of which sugar 13.6 g
Protein: 10.3 g
Salt: 11.6 g

Water, SOYBEANS, rice, table salt, yeast, koji culture, alcoholic,

- Soups
- sauces
- marinate
- flavouring dishes