Description Slowly but surely, the French brand ¿Adonde? is entering the world of fermentation. In 2005, Javier and Laurent decided to change careers and turn to cooking. A winning bet at a time when the time was ripe for a return to the ancestral methods of food processing. The brand’s specialty is miso, a fermented and salted paste with a high protein content and strong umami potential, which the Japanese logically use as a flavor enhancer. ¿Adonde? produces several types of miso, even going so far as to cultivate the bacteria, yeasts and molds used in its production in a special laboratory. Miso is a very simple product made from rice, soy and salt, but its effect on the palate is that of a flavor bomb with notes of exotic fruits. This is the result of a long fermentation process carried out in the traditional Japanese way, at room temperature, which encourages the action of microorganisms. And because it’s a living product, its flavor and color evolve over time, much like natural wine, expressing itself far from consumer codes and standards. Use: A delicious, savory paste, miso can be used just about anywhere: in broths, soups and stir-fried vegetables, in marinades, vinaigrettes, sandwiches or mayonnaise, with ice cream or in custards; everywhere, we say, and then it’s up to you. Storage: Vacuum-packed miso, store in a cool, dry place, away from light and in the refrigerator after opening. Ingredients: Organic Camargue round rice, organic Touraine soybeans, fungus (Aspergillus oryzae), gray salt from Brittany (Nature & Progrès). Shelf life: 12 months
