Barley Chickpea Miso - Local
Please note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR. For those of you with soy allergies, ...
Please note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.
For those of you with soy allergies, never fear, our local favorites, Jorinji's got you! 100% soy-free miso made with their traditional recipe, substituting organic chickpeas for soybeans. Chickpea miso a little earthier, greener, and sweeter than traditional miso but the barley adds in a more robust and rich flavor.
From their website:
'Barley Chickpea Miso is made with barley koji and chickpea, and is fermented for 11 months or more. Both barley and chickpea are locally grown and organic. The slightly sour and nutty flavor is enjoyable even if you just eat it or top it onto other simple ingredients - rice, meat, fish, tofu, potato, etc. Grilling or toasting is also good to enhance the flavor. The aromatic and savory flavor from caramelized barley are its key feature.
Koji (Organic Barley, Koji Culture (Aspergillus Oryzae)), Organic Chickpea, Filtered Water, Sea Salt
Soy Free, Raw (unpasteurized), No Preservatives, No MSG, Vegan, Keep Refrigerated'
Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.
Miso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used.