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The limiting factor for the benefits of miso is its high salt content. No more than two tablespoons of pure miso should be consumed in a day.
 
DANIVAL miso is double fermented:
The grains are steamed and then seeded with “koji” (an Aspergillus Oryzae fungus starter which stimulates fermentation).
The mixture is traditionally left to mature in casks for a period of six to 12 months. During this time, slow fermentation produces small quantities of alcohol and lactic acid which act as natural preservatives. Miso is the result of a double fermentation: the first, short one produces the koji; the second, longer one, the miso.
 
DANIVAL miso is double fermented:
The grains are steamed and then seeded with “koji” (an Aspergillus Oryzae fungus starter which stimulates fermentation).
The mixture is traditionally left to mature in casks for a period of six to 12 months.
During this time, slow fermentation produces small quantities of alcohol and lactic acid which act as natural preservatives.
Miso is the result of a double fermentation: the first, short one produces the koji; the second, longer one, the miso.
 
Miso is an enhancer of natural flavours also known as “umami” (the “fifth taste” in Japanese). It can easily replace salt in your daily cooking and hugely enhance your vinaigrettes, soups, sauces, risottos and other dishes.
Since it is very salty, we advise against adding salt.

DANIVAL cooks advise those familiar with miso to try rice miso, which has a stronger and slightly more acid flavour than barley miso. It is guaranteed gluten-free.
For those new to miso, our cooks tend to recommend barley miso, which is rounder and softer on the palate, with a nice hint of malt.
For those unsure how to use miso and in what quantities, DANIVAL’s head chef has some delicious organic recipes that are easy to make.

To make your life easier, DANIVAL has also created:
- Miso Cubes, which are DANIVAL barley miso-based stock cubes with additional aromatic herbs and/or spices.
- Fleurs de Miso (Miso Flowers), which are flakes of rice miso for sprinkling, certified gluten-free, with additional herbs, spices or seaweed.
They provide a way of to make using miso in the kitchen simpler and more intuitive. Just dissolve a Miso Cube in some hot water and add to sauces, soups and risottos, de-glaze vegetables or white meat, etc..
 
Our Chef recommends that you use shoyu at the end of cooking, to season your salads, crudités and grains, and in vinaigrette.
As for tamari, our Chef advises using it as a base for marinades, hot sauces and on grilled meat and fish.
Both shoyu and tamari are very salty and can replace salt when cooking.
They are natural flavour enhancers also know as “umami”, which means the “fifth taste” in Japanese.