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Arche Naturküche Genmai Miso, Organic, 300g

An authentic touch of Japan's centuries-old culinary traditions comes directly to your home with the Arche Naturküche Genmai Miso. Miso provides a wealth of proteins and lactic acid bacteria, which have a beneficial effect, especially on the stomach and intestines. But what is Miso at all and how is it produced? Genmai Miso from Arche Naturküche is made from organic soybeans and organic full grain rice. It is a unique condiment paste that not only provides soups and sauces with a spicy note, but also refines other hearty dishes. In his country of origin Japan, Miso has been on the daily menu for a long time. It is typically consumed as miso soup. There are different types of miso. Hatcho miso, for example, is the most intensive miso variant, which is made exclusively from soybeans. In taste the dark Hatcho miso is hearty and salty. Its counterpart is Shiro Miso, which is white and is made from rice. Shiro Miso is taste sweetish. In the case of the Genmai Miso from Arche Naturküche is a miso, which is made from soybeans, as well as from rice and is between them, but also suitable for hearty, salty dishes. The Genmai Miso organic from Arche Naturküche provides a lot of valuable minerals and is a real insider tip especially for vegetarian and vegan cuisine. It is enriched with the noble mold Aspergillus oryzae and matured in large cedar barrels.

Content: 300 Grams (€29.63* / 1000 Grams)

€8.89*

Cheapest price/30 days: €8.89

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Arche Naturküche Mugi Miso, Organic, 300g

The traditional Japanese Mugi Miso by Arche Naturküche is produced in the best organic quality in a gentle and mature maturity. This will bring variety to your plate. Or into your bowl. Because Mugi Miso is the ideal seasoning for a variety of tasty, spicy breads, soups and stews. The Japanese spice paste from barley and soybeans is drilled in the production process with sea salt, water and the aspergillus oryzae, which has traditionally been used in the Japanese kitchen, and can then be transferred into the fermentation process in large, cedar wood barrels coated with stones. During this process, microorganisms typical of misoccupation are formed. Mugi Miso from Arche Naturküche brings you a variety of purely vegetable proteins, thanks to the bio soybeans used. During the fermentation also lactic bacteria develop, which are very beneficial to your intestinal flora. Mugi Miso is simply delicious! In the vegan cuisine the Japanese food is not to be thought away any more. If you do not get enough of Archche Naturküche Mugi Miso organic, then try the condiments but sometimes as a bread cover. Because the hearty paste can be enjoyed so beautifully spreadable also like a bread spread.

Content: 300 Grams (€29.63* / 1000 Grams)

€8.89*

Cheapest price/30 days: €8.89

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Arche Naturküche Hatcho Miso, Organic, 300g

If you love the Japanese cuisine, do not miss the Arche Naturküche Hatcho Miso organic. Vegans and vegetarians should not miss this far-eastern secret tip. Because Hatcho Miso from Arche Naturküche not only supplies a lot of important proteins, but is also a true nutrient and mineral source. But what is Hatcho Miso at all? The dark fermented pastry paste made from soybeans and barley flour enriches many vegan vegetable and rice dishes with its powerful spicy aroma. Hatcho Miso is perfect for tofu or as a base for soup and stews. And it is not only the unique, strong and spicy flavor, but also the gentle and long-lasting production of the traditional Japanese kitchen helper. But how is Miso traditionally produced? For several hundreds of years, the careful production of miso has proved its worth and has not changed. The most important thing is the time. Miso takes time to tire. First, the soybeans are first washed and then soaked, then steamed and then left for a whole night. This is followed by the important process of fermentation, whereby microorganisms can grow. In the case of Arche Naturkost Miso, the noble mold fungus Aspergillus oryzae is used for the fermentation process. Drunk with the mushroom, the soya paste comes into a warm chamber and lasts there for over 70 hours. Subsequently, the paste cut into pieces is mixed with sea salt and water and filled into barrels of cedar wood, where the mixture can then mature for 2 years.

Content: 300 Grams (€29.63* / 1000 Grams)

€8.89*

Cheapest price/30 days: €8.89

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Arche Naturküche Wakame, 40g

In the depths of our world, there are culinary treasures, which also extend the vegan cuisine to the fascinating taste of the sea, without having to eat fish. Especially Japan's daily menu knows and loves Wakame, Nori or Dulse. All are tasty, salty-spicy sea algae, which are a popular ingredient in salads and soups. Arche Naturküche is based on tasty natural food from the Far Eastern world. Miso soups and Co. are on the agenda. Just like the Wakame brown algae, which really has it.And not only in terms of seasoning and flavor, Pounding as powder is an ideal spice. But above all also because it is rich in minerals and nutrients. Arche Naturküche Wakame organic originate from an ecological collection from Portuguese marine waters. Wakame are among the brown algae and contain calcium, phosphorus and iron as well as valuable chlorophyll. The popular algae can be eaten either fresh or dried. They taste more ... or sea. Arche Naturküche Wakame organic serve as a varied ingredient in Japanese miso soups or crunchy, green leaf salad. The wakame are dried and are washed in the preparation under running water then you soaked for about 15 minutes. Then you can cook them for a few minutes and then enjoy them. Wakame taste excellent to tofu, vegetables, in soup and Co. Dive into the precious world of Japanese cuisine and enjoy a touch of culinary heritage. With Arche Naturküche seaweed in eco-quality.

Content: 40 Grams (€157.25* / 1000 Grams)

€6.29*

Cheapest price/30 days: €6.29

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