Ingredients:

      brown rice miso * (whole soybeans *, fermented brown rice *, sea salt, water) 63%, mirin * (sweet rice *, shochu * [water, fermented rice *], fermented rice *), kombu seaweed extract (water, kombu, sea salt) 3%, ginger puree * 3%, sea salt, onion puree *, wakame seaweed 1%, orange peel * 1%, cayenne pepper * - 0.4%, white pepper * 0.03%.

* organically grown ingredient.

Allergens: contains soy.

Did you know that: miso is a traditional Japanese food and spice obtained by fermentation, appreciated for a long time for its rich taste and high concentration of nutrients contained. It is obtained from whole soybeans and a special fermentation culture (koji), being matured naturally in cedar barrels for many months at ambient temperature. This slow fermentation results in a spice with a rich and complex aroma, very rich in `umami` (the fifth taste, after sweet, sour, bitter and salty). koji is boiled rice and / or soybeans to which has been added a fermentation culture (Aspergillus oryzae) used to prepare fermented foods, the traditional ones being soy sauce, miso, mirin and sake.

Nutritional values ​​/ 100g - Pasta for Miso Instant Spicy Soup:

Energy: 768 kJ / 183 kcal

Protein: 7.4 g

Fats: 3.8 g of which saturated fatty acids: 0.7 g

Carbohydrates: 24 g of which sugars: 18 g

Salt: 9.6 g