Limited Edition Probiotic Kinzanji (vegetable) Miso
A uniquely crafted miso that’s found exclusive to GUTSY. Crafted in small batches and a hot favourite, we never seem to make enough of this miso to feed all our customers and our family.
Kinzanji Miso is a rare Japanese speciality. It's made by fermenting various vegetables and spices along with the legumes and koji rice. In this case we've fermented organic: Ginger, Carrots, Fennel and Cucumber along with Adjuki beans and Koji.
This 6 month Organic Kinzanji Miso is highly probiotic, with a whole different variety of probiotics to Sauerkraut and Kimchi (diversity is the key to gut health). Speaking of Diversity, Aspergillus Oryzae is a type of beneficial fungus and it's the star of this show. Miso is fermented to produce beneficial fungus as well as bacteria.
Because it's been fermented for an extended period, this miso has the opportunity to develop sweet & aromatic notes. Tastes like no other Miso you've ever tried.
About Kinzanji Miso
Crafted with in house fermented koji rice and
locally sourced organic ingredients, this creamy and nutty miso has been given ample time (6months!) to age and develop fruity & sweet umami notes.
Kinzanji Miso Ingredients: Australian Koji Rice (Organic Rice, Koji Cultures), Organic cucumber, Organic ginger, Organic carrots, Organic fennel, Adjuki Beans, Locally sourced Bush floral honey, Rose water, Rice wine, Murray River Salt
- 100% Product of Australia
- Organic and chemical free
- Fermented in Oak Barrels (no plastics)
- Raw and Probiotic
- Gluten Free
- Suitable for a Vegetarian diet
220g Net jar
Serving Suggestions
Tasting notes: A sweet and chunky miso with pickled veggies, nutty undertones, and subtle floral notes of ginger and rose.
Serving suggestion: A perfect dip with carrot and celery sticks, a smear on hard cheddar, thinly spread on avocado toast, and delicious with BBQ pork scotch fillets or any white meats. Perfect delicious conversation starter for a cheese & antipasto platter.
How We Made Kinzanji Miso
We spent a couple of days inoculating Australian Organic rice with Aspergillus Oryzae, creating just the right temperature and moisture for this fungus to take hold. Aspergillus Oryzae has the amazing ability to digest the complex carbohydrates in rice. Thus, transforming individual grains of cooked rice into an aromatic, semi-fermented cake of rice within 36hours of fermentation. This fermented rice is known as Koji rice. Once the Koji is ready, we combined it with steamed adzuki beans, raw, organic veggies (cucumber, carrot, ginger and fennel) and Murray river salt. The Koji was mixed with the cooked beans and veggies, it was evenly combined and rolled into miso balls. The miso-balls were packed carefully into an oak barrel, when the barrel was full, it was sealed and was carefully moved to its resting spot to work its magic over the next six months of fermentation.
This fermentation provided an environment for not only beneficial bacteria, but also beneficial fungus.
About Koji
Koji is made from rice that has been inoculated with culinary microbes 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 and feeds on the beans and grains to create more easily digested sugars, fatty acids and amino acids. As the microbes feed, they multiply and create post-biotics. One of the postbiotics created is glutamic acid which is responsible for miso’s amazing umami flavour.
Read more about the incredible benefits of miso here.