how about some miso with all that?
Karimix Miso Soup paste
Who doesn't know the famous mushroom miso soup served in most Asian restaurants?
As some of you are particularly fond of it, we offer you this paste which will serve as a base to concoct your miso soups and your Dashi broths in the simplest possible way!
To do this, simply mix the base of the preparation with water and bring to a boil, once the broth is ready add the ingredients you want to create your dish and you're done!
Characteristics
| Origin |
United Kingdom
|
|---|---|
| Capacity | 200 gr |
| Storage | Refrigerate after opening |
Miso paste (water, soy, rice, salt) 41%, water, mirin (water, fermented rice maltose), bonito stock (dried bonito flakes (fish), dried seaweed, salt), rice vinegar (water, rice, salt), soy sauce (water, soy, wheat, salt), alcohol vinegar.
Customer reviews
Très bon
A. Anonymous publié le 30/09/2023
You've been waiting for it, it's finally here! The easy-to-use base for your Miso and Dashi soups!
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FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
