“Misonesa” – Fermented Rice Paste with Black Garlic
Price range: 8,49€ through 99,99€ VAT includedThe “misonesa” is combination of fermented rice paste, black garlic and extra virgin olive oil.
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The “misonesa” is combination of fermented rice paste, black garlic and extra virgin olive oil.

“Misonesa” is collaboration on soybean paste and extra virgin olive oil in Catalonia.
The 3 collections of our “tamari” with discount!!
Miso pâté, called “misozuke“, is a pickle or “tsukemono” where we use bean paste “shiro” to ferment the tofu and make the tofu more flavorful, nutritious and spreadable on the bread!

The Organic Fermented “Hatcho” Soybean Paste of Kenshô is ideal for your various dishes to add “umami”.
The Organic Fermented “Miso” Paste 3 Collections of Kenshô includes “Aka” miso, miso with garbanzo and rice and “shio-koji” with rice 100%.

The Organic Fermented “Tamari” – Rice and Soy Sauce (Unpasteurized) of Kenshô has no gluten.

The Organic Fermented “Tamari” – Rice Sauce is born from rice 100% without gluten, providing more delicate taste because of not using soy.

The Organic Fermented “Tamari” – Soy Sauce of Kenshô is made with soy 100%, without gluten and wheat.

The Kenshô organic & unpasteurized miso with garbanzo & rice, for the most Mediterranean flavor

The Organic Fermented Sauce “Tamari Koji” – Tamari & Rice of Kenshô is a “miso” macerated in “tamari” (fermented rice sauce) to maximize umami. Enjoy!

The Organic Fermented Soybean Paste with “Mugi” is combination of barley & soybean.


The Organic Kenshô’ Shio Koji – miso made with 100% allows you to add “umami” flavor to dishes in the most natural way.

The Organic Soy Sauce – Shoyu of Kenshô is a fermented soy sauce with Japanese traditional process, using soy & wheat.

Organic Soybean Paste “Aka” with Rice (Unpasteurized) by Kenshô is delevoped by longer fermentation and more soybeans compared to those in our “Shiro” miso.
Probiotic and somewhat solid flavor.