Our Barley Chickpea Miso
Handcrafted in Tuscany - Small Batch - One Year Aged
Located between Siena and Arezzo, in the heart of Tuscany, we created an organic handcrafted miso following the Nagano prefecture Japanese method using a fine koji that naturally transforms our estate grown ingredients into a unique condiment.
Heirloom Legumes and Grains.
Driven by the desire to use local ingredients and after experimenting with every grain and legume combination we could get our hands on, we settled for our flagship product, a Mediterranean miso, or shall we say a Tuscan miso..! We selected unique varieties of chickpeas and barley, specifically “Cece Fiorentino” a local heirloom chickpea that dates back to the Florentine Renaissance times and a Tuscan pearl barley. All grown organically on our farm, needless to say it is OGM free and has no preservatives.
Breaking the grounds of Tradition.
Our interest in miso began more than ten years ago, driven by this passion we traveled to Nagano prefecture in 2009 to learn their techniques. Indeed this is considered the most famous area in Japan for its miso breweries.
Our miso is essentially made through a natural double fermentation process: cooked chickpeas are mixed together with Italian sea salt and with cultured barley, called Koji. This mixture is then fermented in barrels, in our case for at least a year.
Ancient Roots, Modern Delicacy.
There are many different types of miso, the range of colors, textures, and aromas is as varied as the ingredients used. Our Exquisite Tuscan Miso has a distinct hearty texture which is very different from the pasty industrial one. Nutty, spreadable and packed with a delicate Umami flavor, this condiment will make you rethink the boundaries of gourmet contemporary Italian products.
Our Miso is especially enjoyable also when paired with the simple foods of our daily life.. Spread it over bread and butter, make an avocado toast, mix it in your rice bowl, and prepare to be amazed by its enhancing qualities.
“Its distinctive aromatic and savory flavor from caramelized barley will make you rethink the boundaries of gourmet contemporary Italian products.”
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Miso is one of the treasures of Japanese culture which has spread all over the world and it is now widely used in different cuisines. Miso is essentially made through a double fermentation process: cooked beans are mixed together with salt and with cultured or fermented grain, called koji. This mixture is then fermented in barrels, in our case for at least a year.
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Loaded with high-quality protein, natural digestive enzymes and probiotic microorganisms our handcrafted Miso enhances the nutritional value of other foods.
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INGREDIENTS
Barley Koji (Organic Barley, Koji Culture (Aspergillus Oryzae)), Organic Chickpea, Filtered Water, Mediterranean Sea Salt.
OTHER FACTS
Soy Free, No Preservatives, No MSG, Vegan.