Organic Chickpea Miso - 250g

See this product in one of our recipes:

Healthy Instant Noodles with Miso-Pickled Eggs 

What is Chickpea Miso?

Miso is a traditional Japanese condiment produced by fermenting soybeans with salt and the fungus Aspergillus oryzae. Here we use organic chickpeas instead of soybeans.

Why it’s Good for You:

Chickpeas have a higher content of potassium and dietary fibre compared to soybeans. The miso is fermented in a traditional way and package unpasteurized which makes it rich in natural digestive enzymes. It is highly recommended for people who need to nourish their gut.

How We Make It:

The Chickpeas are soaked and rinsed well before cooking. Once it's boiled to a point that is soft enough, we mash and blend the chickpeas with the Organic Sprouted Raw Brown Rice Koji that is freshly made for each batch of Chickpea Miso and blend well with the natural salt that is high in Magnesium and other minerals.

The miso paste is fermented in our kitchen for more than one month and packed in a biodegradable container once we receive the order.

Suggested Use:
Chickpea miso works great for miso soup. You can also add miso in your western soups and stews to enhance its flavours. It also works well in salad dressings and dips. Chickpea miso is perfect for marinating meat and fish.

*This product was produced in a kitchen where wheat is also handled.  If you have any concerns about food allergies, please contact us at yummy@foodcraft.hk before purchasing or consuming this product.*

Nutritional value:

*This product was produced in a vegan kitchen.  However, if you have or are concerned about food allergies, please contact us at yummy@foodcraft.hk before consuming this product.  

***Foodcraft is on a greener mission and have now added a "No Cooler Bag Option" for those who want to join us in the efforts to help save our planet!  Please click here if you do not want your products to be delivered in cooler bags.***

ひよこ豆味噌って何ですか?
お味噌は日本の伝統的な調味料で、塩と米麹菌で大豆を発酵させて作られたものです。大豆のかわりにオーガニックのひよこ豆を用いたものがひよこ豆味噌です。

どうして健康に良いのですか？
ひよこ豆は大豆に比べてカリウムと食物繊維の含有量が多いです。お味噌は日本の伝統的方法で発酵させ、低温殺菌しないことから自然の消化酵素が豊富に含まれています。腸内環境を整えたい方には絶好のお味噌です。

どのように作っていますか？
調理前にひよこ豆を十分に水につけてすすいでおきます。柔らかくなるまで煮たら取り出してつぶし、生の無農薬発芽玄米麹を加えてマグネシウムとミネラルがたっぷりの自然塩を混ぜてよくブレンドします。お味噌はキッチンで1ヶ月以上発酵させ、注文が入るごとに生分解性のある容器に入れて配達します。

お勧めの使い方:
ひよこ豆味噌はお味噌汁に最適です。西洋式のスープやシチューにもこのお味噌を少し加えるだけで味にコクがでます。ドレッシングやディップとしてもお使い頂けます。お肉やお魚のマリネにも最適です。

材料: 
無農薬ひよこ豆、無農薬発芽玄米麹、ヒマラヤンピンクソルト