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discerning Ryotei-Restaurants in Kyoto
Tomatensalat
Hobbyköche und Entdecker feiner Aromen
Wasabi-Steak)
Brot Miso 200 g Kimchi discerning Ryotei-Restaurants in Kyoto200 g Description Bread Miso 200 g An unusual idea: This Bread Miso is made by fermenting sourdough bread from the SOFI bakery in Berlin using Koji. Leftover bread that is no longer sold is used. The fermentation takes place in a stoneware pot. The result is a dark miso paste with a strong malty flavor and caramel aroma, rounded off by a slight acidity from the sourdough. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese
