Poppy Seed Miso - Limited Edition

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.

• 100% Product of Australia
• 100% Organic and chemical free
• Fermented in Oak Barrels (no plastics)
• Raw and Probiotic
• Gluten Free
• Suitable for a Vegan diet

250g jar

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!

Use as a condiment for both sweet & savoury applications such as:

• a light spread on grilled salmon with a squeeze of lemon,
• toss with citrus zest & oven roasted carrots
• spread and roll in a crepe with caramelised bananas, caramel & whipped cream
• stir into a lemon cream pasta sauce
• whisk with honey & orange blossom water as a syrup for cakes, muffins or pancakes.
• or just as simply as a spread on toast & smashed avocado 

FLAVOUR PROFILE 

Sweet and savoury umami, fruity aroma, mellow hints of nuttiness.