Chickpea Miso, Organic

Organic handmade rice koji, organic whole chickpeas, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

Chickpea Miso Production:

Chickpea miso is a short-term aged, soy-free miso that uses garbanzo beans (chickpeas) instead of soybeans as its base. It has less salt and more rice koji (rice inoculated with Aspergillus spores) than traditional misos. Reducing the salt speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar, producing a milder miso.

Chickpea Miso Qualities:

Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Chickpea Miso delivers a unique flavor profile that enhances not just Japanese dishes, but many other cuisines as well. This mild salty-sweet taste is perfect for dips, spreads, salad dressings, sauces, and delicious summer soups.

Chickpea Miso Aging:

Short-Term Aged Misos also have their own distinctive health benefits. Perhaps because the aging time of Chickpea Miso is so short, typically 30 days, the abundant food supply of starches is not exhausted by the time the miso is packed and refrigerated. Because there is still abundant food for the lactobacillus bacteria at the end of the cycle, these bacteria are both much more numerous and more active than in Long-Term Misos. Miso Master Organic Chickpea Miso, therefore, gives a much more powerful dose of these vital probiotic bacteria essential for proper functioning of the digestive system, in many ways acting like non-dairy yogurt.

Storage:

This product is unpasteurized and should be refrigerated upon receipt. Refrigerated shelf life is up to 18 months.

Shipping:

All miso orders under 200 pounds ship unrefrigerated; and therefore, must go out on a Monday or Tuesday to avoid extended storage periods over the weekend.

Orders over 200 pounds always ship refrigerated. Contact us for arrangements.

• Dips
• Spreads
• Salad Dressings
• Sauces
• Summer Soups
• Desserts

Avoid boiling of miso in order to preserve the probiotic cultures.