This Chickpea, Citrus & Rose miso is sweet with bright citrus notes and a hint of floral flavours.
It’s the perfect miso for dessert application such as – miso chocolate sauce, tahini honey sauce to drizzle on crumpets or just enjoy straight out of the jar!
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Chickpea Miso is a thick, sweet and salty condiment made from 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.
Chickpea Miso Ingredients: Organic Chickpeas, Organic Citrus, Organic Rose Petals, Organic Rice, Naturally Evaporated Sea Salt, Aspergillus Oryzae.
This miso is sweet with bright citrus and subtle floral notes. Also, the umami end-kick is addictive enough to want to eat it by the spoonful. We love to use chickpea miso along with desserts. It accentuates flavours when whisked into sauces or use on crumpets/toast.
We love to make a chickpea miso to make a miso chocolate sauce, used to drizzle on pancakes or ice cream. It’s also great mixed into a honey, tahini dressing to pour over salads or crumpets. Use as a dip with veggie sticks or crackers, or eat straight from the jar!
Check out Forage Ferment Feast for a recipe book that contains miso recipes.
|Dimensions||6 × 6 × 6 cm|