Chickpea Miso (1 lb)
Ingredients: Rice Koji, Chickpeas, Salt, Water [Gluten & Soy-Free]
Our Chickpea (Soy-Free) Miso uses organic garbanzo beans (chickpeas) instead of soybeans as its base. It is soy-free so that those consumers on restricted diets because of soy allergies also can partake of the many health benefits of eating miso. Chickpea Miso has less salt than traditional misos. Reducing the salt speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar, producing a milder miso. This miso delivers a unique wonderful sweet flavor profile that enhances not just Japanese dishes, but many other cuisines as well. The mild salty-sweet taste is perfect for dips, spreads, salad dressings, sauces, and summer soups.
Sodium : 9%
Fermentation time : 12 months
Ingredients: Rice Koji, Chickpeas, Salt, Water [Gluten & Soy-Free]
Our Chickpea (Soy-Free) Miso uses organic garbanzo beans (chickpeas) instead of soybeans as its base. It is soy-free so that those consumers on restricted diets because of soy allergies also can partake of the many health benefits of eating miso. Chickpea Miso has less salt than traditional misos. Reducing the salt speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar, producing a milder miso. This miso delivers a unique wonderful sweet flavor profile that enhances not just Japanese dishes, but many other cuisines as well. The mild salty-sweet taste is perfect for dips, spreads, salad dressings, sauces, and summer soups.
Sodium : 9%
Fermentation time : 12 months
Ingredients: Rice Koji, Chickpeas, Salt, Water [Gluten & Soy-Free]
Our Chickpea (Soy-Free) Miso uses organic garbanzo beans (chickpeas) instead of soybeans as its base. It is soy-free so that those consumers on restricted diets because of soy allergies also can partake of the many health benefits of eating miso. Chickpea Miso has less salt than traditional misos. Reducing the salt speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar, producing a milder miso. This miso delivers a unique wonderful sweet flavor profile that enhances not just Japanese dishes, but many other cuisines as well. The mild salty-sweet taste is perfect for dips, spreads, salad dressings, sauces, and summer soups.
Sodium : 9%
Fermentation time : 12 months