Adzuki Miso - limited edition

Adzuki Miso is a thick, savoury condiment made with three ingredients: Adzuki (AKA red bean), sea salt and a culture starter known as Koji rice.  It's great for your gut as it contains a broad spectrum of probiotics, essential prebiotics and is an excellent source of digestible protein and minerals.

What is so Good about Gutsy Miso?

Gutsy miso is fermented for more than a year, not just a couple of months like some other Miso's made in Australia.  Long and slow fermentation allows the miso to go through the varying temperatures of each season, fermenting unhurried, allowing time for the Koji rice to digest the legume's macronutrients and develop irresistible umami flavour notes. Besides that, it also means more beneficial microorganisms to seed your gut and prebiotics to feed your gut! 

Although Miso is traditionally made with soybeans, we're not big fans of soy.  No doubt there's some good soy out there, but it's hard to find, and we always love to play with different legumes we can source locally. Here at Gutsy, we are into alternate soy-free miso.

We only use Australian ingredients to make Gutsy miso.  It's hard to know the growing conditions and authenticity of organic certification of imported grains and legumes.  We like to know where our legumes come from and how they've been grown.  The red beans fermented into our adzuki miso are grown just across the border in northern NSW ethically and passionately.  You can taste the difference.

How We Make Adzuki Miso

Koji is basically an incredible mould known as Aspergillus Oryzae. It has the amazing ability to digest the complex carbohydrates in rice. Thus, transforming individual grains of cooked rice into an aromatic cake of rice within 36hours of fermentation. And this is known as Koji rice.

With Koji rice, we will be able to craft miso by combining it with steamed beans and sea salt. Once it's all evenly combined and rolled into miso balls, comes Gutsy's fermenters favourite part of miso crafting. Throwing miso balls into our miso oak barrels! When the barrel is full and lid, it is carefully moved to it's 1 year resting spot to work its magic over the next 12 months. 

Adzuki Miso Ingredients

Northern NSW grown Adzuki, Organic Australian Rice, Naturally Evaporated Mineral rich Sea Salt, Aspergillus Oryzae (Koji culture).  

Product of Australia.

300g jar

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.

Try adding Adzuki miso to your chocolate chip cookies.

Adzuki miso is a great spread for your prebiotic bread.