For centuries Japanese craftsmen have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use for more than 27 years at the American Miso Company, the largest traditional miso works in the world. This traditional method results in superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care, high quality ingredients, and natural aging can produce. Our years of experience in artisanal organic miso-making make Miso Master® the finest miso in the world.
Miso Master Organic Chickpea (Soy-Free) Miso uses 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. Miso Master produces the only organic soy-free miso widely available in the natural food industry.
Miso Master Organic Chickpea Miso has less salt and more rice koji (rice innoculated with aspergillus spores) 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. Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Chickpea Miso deliver a unique flavor profile that enhances not just Japanese dishes, but many other cuisines as well. This mild salty-sweet taste is perfect for dips, spreads, salad dressings, sauces, and summer soups.
Short-Term Aged Misos also have their own distinctive health benefits. Perhaps because the aging time of Chickpea Miso is so short, typically 30-60 days, the abundant food supply of starches is not exhausted by the time the miso is packed and refrigerated. Because there is still abundant food for the lactobacillus bacteria at the end of the cycle, these bacteria are both much more numerous and more active than in Long-Term Misos. Miso Master Organic Chickpea Miso, therefore, gives a much more powerful dose of these vital probiotic bacteria essential for proper functioning of the digestive system, in many ways acting like non-dairy yogurt
Raw Miso Hummus
SERVES: 2 - 4
- 1 cup Raw Zuchinni Diced
- 1/2 tsp - Garlic powder
- 3 Tbsp - Tahini (Sesame Butter)
- 1½ Tbsp - Lemon Juice
- 2 Tbsp - MISO MASTER® Organic, Kosher, Soy-Free Chickpea Miso
Serving Size: 2 tablespoons (10 g)
Servings Per Container: 15
Calories 20 Fat Cal. 0
% Daily Value*
Total Fat 0 g 0%
Cholesterol 0mg 0%
Sodium 340mg 14%
Total carbohydrate 4g 1%
* Percent Daily Values are based on a 2,000 calorie diet.
|Ingredients||Organic whole chickpeas, organic hand-made rice koji, sun-dried sea salt, Blue Ridge Mtn well water, koji spores.|
|Best before date||Mar 19, 2015|
|Country of Manufacture||United States|
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