The first and only poppy seed miso found in Australia. Using Tasmanian grown poppy seeds, we crafted this delicious miso which is versatile in its uses. Whisk it into a cream sauce with preserved lemons for pasta or replace salt with a tsp of this in lemon poppy cake. An avocado egg salad with a poppy seed miso & lemon dressing and a slice of crusty sourdough hits the spot for us.
Poppy Seed Miso is a textured, savoury condiment made with 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.
Poppy Seed Miso Ingredients: Organic Tasmanian Poppy Seeds, Organic Rice, Naturally Evaporated Sea Salt, Aspergillus Oryzae.
You can tell a this poppy seed miso’s quality from its texture and taste. This versatile miso is sweet and has a rounded end note. Also, the umami end-kick is addictive enough to want to eat it by the spoonful. We love to use poppy seed miso in sauces, dressing, pasta and toast!
We love to make poppy seed miso pasta by whisking the miso into a cream sauce with preserved lemons, or an avocado egg salad with a poppy seed miso & lemon dressing and a slice of crusty sourdough hits the spot for us. This miso can be used to replace salt by adding a teaspoon of the miso into a lemon and poppy seed cake, and it makes a great dip! Use this dip for vegetable sticks, crackers and fresh rice paper rolls.
Check out Forage Ferment Feast for a recipe book that contains miso recipes.
|Dimensions||6 × 6 × 6 cm|