DANIVAL rice miso is produced through a double natural fermentation: The first aerobic fermentation (inoculation of the cereal by the fungus Aspergillus oryzae with air circulation) lasts three days and produces koji, The second anaerobic fermentation (without air flow) is a longer process. DANIVAL rice misos are aged for at least six months to develop their full flavour. Miso rice produced in the South West of France using a traditional Japanese method. Guaranteed GMO-free organic French soybeans harvested in Gironde by our partner farmer. Organic rice harvested in Italy. DANIVAL unrefined sea salt from the Atlantic. Tips for use: A very salty seasoning used in Asian cuisine. Use miso as you would a condiment, mustard for example. It is a very practical condiment that can be used for salad dressings, as a base for soups, but also to prepare meals.
