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結合尚水的稻米與黑豆,歷經三個月的等待,醞釀出有生命的完整營養!
一開始從米麴發酵帶出香甜,接著海鹽隨著發酵帶出甘醇,慢慢的黑豆發酵帶出濃郁,品嚐味噌最天然的本來面目。歷經好氧、厭氧複發酵的過程,讓稻米、黑豆、海鹽這些簡單食材,因天然發酵更添美妙滋味與營養價值。
未經低溫制菌的活味噌,富含胺基酸、維生素B群、益生菌,隨時間呈現不同風味,每種階段適合不同的料理,做拌醬、沾醬、烤醬、醃醬、抹醬、滷汁或做成味噌湯,讓自然甘甜的層次為料理加分。
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