beetroot miso 200g

naturally fermented, live, gluten-free, vegan, handmade in Berlin

Organic beetroot miso is our creative interpretation of the Japanese seasoning paste. It combines the sweet and salty umami flavours typical of miso with the fruity, earthy notes of beetroot. The beetroot miso paste matures for six months in red wine barriques.

Our beetroot miso is suitable for marinating and pickling vegetables, fish and tofu. When you marinate tofu with beetroot miso, it takes on a delicate pinkish-pink colour. The texture of the tofu changes due to the miso and becomes very creamy. If you combine the beetroot miso with olive oil and lemon juice, you get a flavourful and versatile dressing. The sweet and salty flavour and earthy notes of the miso harmonise with the freshness of the lemon and the gentle nuttiness of the olive oil. Our beetroot miso paste can also be used as a delicious spread.

As with all our products, there are no limits to your creativity when it comes to using beetroot miso. Be inspired by the versatility of this miso and find your own way to incorporate its unique flavours into your cooking.

You can also try another creative interpretation, our bread miso.

The addition of beetroot as an ingredient in our beetroot miso intensifies the health benefits and existing nutrient density of the Japanese seasoning paste. Due to the fermentation process, miso contains live probiotic bacteria that promote intestinal health and can therefore support healthy digestion and effective immune function. Due to its high antioxidant content, especially the flavonoid betanin, beetroot enhances the antioxidant properties of miso. Antioxidants play an important role in protecting cells and blood vessels from the damaging effects of free radicals. The positive effect of betanin on liver health is particularly noteworthy. Beetroot can not only prevent the excessive accumulation of fat in the liver, but also actively promote the elimination of harmful toxins. As an ingredient in miso, beetroot can therefore also enhance its detoxifying properties and support healthy liver function. Beetroot miso is characterised by a particularly high folic acid content and contains iron, which would also be present in a miso without beetroot. These two nutrients play a crucial role in blood formation and cell regeneration. The combination of betanin and folic acid also helps to lower blood cholesterol levels, making beetroot miso a preventative measure against arterial and heart disease.

Rice* (Piedmont), beetroot 44% (Germany), sea salt (Mallorca), water, A. oryzae

*certified organic

DE-ÖKÖ-070 (organic control body)

You can find out more about our raw materials here.

Our beetroot miso has a best-before date of 12 months from bottling, but generally has a much longer shelf life. Over time, it can darken and develop a more intense flavour, especially when stored at room temperature. To preserve its original colour and mild flavour as much as possible, we recommend storing it in the refrigerator.