Toyama spring onion Okasumiso

Okasumiso is made with rice and soy miso and fresh spring onion. On the palate, it's greedy, fresh and mild, with a hint of acidity, a lovely sweetness, a well-balanced saltiness and tiny touches of spice that are not at all pungent.

Long green onions are omnipresent, enhanced by the cooking juices and addictive honeyed, even chutney-like accents. Okasumiso goes very well with yaki onigiri, rice, pasta, potatoes, tofu, goat's cheese, raw vegetable salads, meat (beef, veal) or fish tartars, grilled fish, grilled pork... Japanese restaurants add it to white radish salad or pot au feu Oden. At home, okasumiso is also spread on bread and even added to pizzas, or added to mayonnaise to enjoy with raw vegetables (carrots, cucumbers, florets, etc.).

This miso is guaranteed to contain no preservatives, colorants or synthetic sweeteners. Its oil-free manufacturing method ensures a low-calorie product.