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Garlic Miso

In stock
£16.00
Garlic Miso
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Origin: Takayama, Gifu Prefecture

Made in Takayama in Gifu Prefecture, our garlic miso is made in the traditional way, fermented in large cedar barrels. This method of production has been in use for over 120 years and is typical to the Gifu region.

Miso is combined with garlic and vegetable oil to make a smooth paste. This gentle paste is unlike any other miso—it’s mild yet packed with umami, this product can be eaten virtually on its own.

In Japan, locals use it as a delicious dip with crunchy vegetables like carrot, daikon and celery.Low in salt and easy on digestion, this makes the perfect healthy antipasti for friends and family members.

Alternatively, mix some garlic miso with soy-sauce, honey & sake (white wine or sherry will do as well) and it will turn into a versatile marinade for meat or as a savory stir-fry sauce.

 

 

Things to know before you buy
Ingredients :Miso ( Soy Beans(22%),Rice(20%),Salt(8%)), Garlic(25%),Vagetable Oil,Kelp and Bonito( Fish ) Extract, Mirin , Sugar . Nutrition : Typical values as sold per 100ml Energy 1104kj, 264kcal,Fat 12.8g,Carbohydrate 27.8g,Protein 9.4g .
Additional Details
Country:
Japan
Prefecture:
Gifu
Size:
120g Jar
Serving Suggestion:
Crudites, Stir fried vegetables
Gifu region map

Prefecture: Gifu

Gifu is Japan's literal and figurative heart, with untouched traditional villages nestled in picturesque mountain ranges. Gifu Prefecture is steeped in history, and its significance shines through to this day. The pivotal battle that united the nation took place at  Sekigahara , and you can visit the battlefield today. Swordsmiths practice their craft in Seki, and traditional cormorant fishing is still alive along the Nagara River. The town of Takayama has gone mostly untouched by time, while the nearby villages of Shirakawa-go and  Gokayama  are one of the few places where thatched-roof houses remain in Japan. The dramatic mountains, pure rivers and snowy winters create a remarkably picturesque setting.

Hida beef is a famous specialty—which can be pricey, but is well worth it. Known for its tenderness, it is best served as a steak, but is also found grilled on skewers or added to hotpots. Head to a shabu- shabu restaurant for some good options.