CibOfficina's BLACK TUSCIA MISO is produced using local spelt and black lentils, whole Sicilian sea salt and water. We no longer use soy, preferring local legumes that are better suited to our environment (in this case black 'Beluga' lentils), which are better digestible for us and sustainable for our environment. All processing is done in small batches (20-25 kg) with artisanal processing and great attention. This soft miso is characterized by a round and intense taste, obtained with a secondary fermentation (maturation) of at least 6 months. Miso can be used to prepare classic miso soup, to flavor soups and other foods (similar to nuts), creams and sauces, etc. (possibly) DO NOT COOK! The live ferments contained in unpasteurized miso are killed by very high temperatures, so it should be added, preferably, at the end of cooking or cold. Keep cool after opening