You can tell a this aduki miso’s quality from its texture and taste. It’s sweet and has a clean fruity end note. The umami end-kick is addictive enough to want to eat it by the spoonful.
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Adzuki Miso is a thick, savoury condiment made with three ingredients: Aduki (AKA red bean), salt and a culture starter known as koji rice.
Koji is basically steamed rice that has been inoculated with a culinary mould known as Aspergillus Oryzae. Aspergillus Oryzae has the amazing ability to digest the complex carbohydrates that make up rice. As a result, the digestion converts the the carbohydrates into simpler sugars. As a result, these simpler sugars become food for naturally existing microorganisms. The fermentation process breaks down the beans and grains into more easily digested sugars, fatty acids and amino acids. One of the acids created is glutamic acid which is responsible for miso’s amazing umami flavour.
Adzuki Miso Ingredients: Organic Adzuki (aka Red Bean), Organic Rice, Naturally Evaporated Sea Salt, Aspergillus Oryzae.
You can tell a this adzuki miso’s quality from its texture and taste. This miso is sweet and has a clean fruity end note. Also, the umami end-kick is addictive enough to want to eat it by the spoonful. We love to use adzuki miso along with tahini and avocado slices on crusty sourdough bread. It accentuates flavours when whisked into salad dressings (lemon juice, mirin and sesame oil) or use as a marinate for white fish or tofu for 2–24 hours.
We love to make an adzuki miso, chocolate and caramel tart. The saltiness particularly cuts through the intense sweetness of caramel with a slight hint of umami and lifts the toffee notes in the dark chocolate. Try tahini coupled with adzuki miso to make a sauce (3:1 ratio), thinned out slightly with warm broth. This makes a great dip. Use this dip for vegetable sticks, crackers and fresh rice paper rolls. Add more broth to make a gut-loving, rich soup base for a bowl full of buckwheat noodles, steamed veggies and soft-boiled egg. A sprinkle of shichimi (Japanese seven spice) will finish that dish with a delicious oomph.
Check out Forage Ferment Feast for a recipe book that contains miso recipes.
Try adding Adzuki miso to your chocolate chip cookies.
|Dimensions||7 × 7 × 5 cm|