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Free of lactose
Tomatensalat
discerning Ryotei-Restaurants in Kyoto
5 g Responsible entrepreneur: FoodConnection GmbH
so lactic acid fermentation takes place
Brot Miso 200 g Kimchi Free of lactose200 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
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