HAY MISO, Non-organic, Miso paste fresh-floral

The illustration is outdated – a hailstorm prevented us from harvesting any hay flowers – so we only used hay in the current version. It still tastes great... we flavored the miso with hay.

Taste and use:

Our Hayflower Miso has a fresh, floral flavor with the scent of blooming mountain meadows. It's a classic addition to asparagus, as miso hollandaise, and miso mayonnaise, as well as any dish that pairs well with a light miso. Miso butter, all kinds of light sauces, salad dressings, dips, and vegetable broths. It can also be used with meat, pasta, and vegetables.

History of creation:

During a conversation with Michelin-starred chef Andreas Hillejan, the idea of ​​creating a joint miso emerged. His restaurant, Marktrestaurant, is located in Mittelwald, in a side valley of the Karwendel Mountains—the beginning of the Northern Alps. Our thoughts quickly turned to a summer mountain meadow. Hiking in the mountains, especially in the Alps, is both a way to relax and recharge for many people. Therefore, we're infusing the taste of this time off into a miso. Andreas Hillejan and his entire team were high above Mittelwald in the Karwendel Mountains and collected hay flowers for us—these were then added to the miso along with dried hay. The hay was removed after maturing, leaving the flowers in the miso.

für eine Brühe: 1-2 TL MISO Paste mit 6 TL Wasser verrühren und mit weiterem Wasser aufgießen

Sauce: 1-2 TL MISO Paste mit 6 TL Wasser verrühren und zugeben

Marinade: 1-2 TL MISO Paste mi 6 TL Wasser mischen und anschließend mit 2 TL Öl mischen anschließend kurz kräftig verrühren

Salatsauce: 1 TL MISO Paste, 1 TL Essig, 2 TL Öl, 2 TL Wasser

Je nach gewünschter Würzigkeit Miso Paste Anteil erhöhen.

Lupins*, rice*, water, salt, flavored with hay

*Total percentage of organic ingredients 60%, DE-ÖKO-003 EU agriculture, fermented with A.oryzae, German lupins, Italian rice, hay collected by Andreas Hillejan | Market restaurant in Mittelwald,
Luisenhaller ancient sea salt

Handcrafted in Germany • Matured for 12 months

Energy: 572kj / 136 kcal
Fat: 3.05 g
saturated fatty acids: 0.50 g
Carbohydrates: 16.10 g
Sugar: 9.60 g
Fiber: 5.06 g
Protein: 8.51 g
Salt: 8.20 g

Nutritional values ​​per 100 g

Wie lange ist das Miso geöffnet haltbar?

Durch die natürliche Fermentation und den Salzgehalt hält es sich im Kühlschrank auch geöffnet bis zum Ende des MHD.