Miso Chestnuts
Miso Chestnuts
Chestnuts and cannellini beans, a modern twist on the traditional Japanese umami seasoning. A mature miso with a bold, savory flavor.
150g
- Alive
- Vegan
- Organic
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Use
To flavor soups, sauces or to flavor various dishes. To maintain its properties, add at the end of cooking
Ingredients
Chestnuts (50%), cannellini beans (50%), koji (A.oryzae), salt
150g
Nutritional values
Nutritional values per 100g
Energy: 440KJ/105kcal
Fat: 0.9g
Carbohydrates: 20g
Protein: 5g
Salt: 10g
Shipping
We ship exclusively within Switzerland.
Unless otherwise requested, orders are shipped via Planzer and usually arrive at the customer’s address 1 business day after the package is shipped.
Our products are naturally fermented and unpasteurized. This means they are live foods that continue to evolve over time and retain all the characteristics of natural fermentation.
To ensure the highest quality, we ship orders only through Wednesday, so that they are delivered within 24 hours—or, at worst, 48 hours—avoiding delays in courier warehouses over the weekend. Although our products can remain at room temperature for a short period without spoiling, it’s important that, once the package is delivered, they be placed in the refrigerator as soon as possible.
We therefore recommend that you be present at the time of delivery or make arrangements for someone to pick up the package for you. Once you receive them, let the products cool in the refrigerator before opening them. This is particularly important for fermented vegetables, such as kimchi and krauti, since fermentation is more active at room temperature, and opening them could result in increased gas production and liquid leakage.
Thank you for helping us preserve the quality and freshness of our products.
Fermentation with passion
Our fermented products are the result of research dedicated to organic, regional and seasonal ingredients, preserving authentic and genuine flavours.
From crunchy sauerkraut to spicy kimchi, each jar contains the richness of ancient cultural traditions and a love of food biodiversity.