Chickpea & Barley Miso

$28.00 USD

Chickpea & Barley Miso

Slow-fermented in small batches, from organic Tuscan ingredients.

$28.00 USD

Slow, natural fermentation over time
Naturally rich, umami and complex
Single barrel, small batch production

220g (8 oz) - AGED ONE YEAR

Our Miso is made slowly, in small batches, using heirloom chickpeas and barley grown on our farm in Tuscany.

Inspired by traditional Japanese miso-making methods, and shaped by our Tuscan land, it ferments for at least one year in single barrels — guided by time, temperature, and patience rather than intervention.

Nutty, savory and gently aromatic, it brings depth to simple food: vegetables, grains, soups, broths, or everyday meals where flavor is built from the base.

This is a living ingredient — the result of fermentation, patience, and care.

No preservatives. Nothing rushed. Just time, culture, and transformation.

"There’s a clarity of flavor in these ferments that’s hard to find. Everything feels clean, layered, and intentional — not overly salty or aggressive. You can tell the fermentation is slow and well handled."

- Rachel G., NY

"This miso is incredibly well balanced — rich and deeply savory, but also surprisingly delicate. It adds depth without overpowering, and even a small spoonful transforms soups, vegetables, and grains. It tastes alive."

- Matt Johnson, TX

"The shoyu has a depth that really stands out. It’s round, complex, and much more nuanced than anything I’ve used before. I use it sparingly, mostly as a finishing touch, because it elevates everything."

- Kevin W., CO

Small Batch

Artisanal, small-batch production in limited quantities

Organic

Heirloom Tuscan varieties farmed with regenerative practices focused on soil health and biodiversity

Natural Packaging

Each bottle is wrapped in elegant, recyclable and sustainable packaging

Why our Chickpea & Barley Miso is different:

Our miso is made through a natural double fermentation process.
Cooked chickpeas are mixed with Mediterranean/Italian sea salt and cultured barley (koji), then slowly fermented in barrels for at least one year. No shortcuts, no accelerations — just time and microorganisms working together.
The result is a living condiment with depth, complexity, and a texture far removed from industrial miso pastes.

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Tasting notes

Our Chickpea & Barley Miso has a distinct, hearty texture — nutty, spreadable, and rich.

On the palate, it is aromatic, savory, and slightly fruity, with gentle sweetness from the chickpeas and warm, caramelized notes from the barley malt. The umami is present but balanced, making it refined and easy to use across many cuisines.

How to use it

This is a versatile Miso made to enhance everyday food:
-spread over bread with butter or olive oil
-mixed into soups, broths, and stews
-stirred into rice bowls, grains, or legumes
-added to sauces, dressings, or marinades
-paired with vegetables, eggs, or avocado toast

Thanks to its natural umami richness, this miso is also widely used in vegan cooking as an alternative to ingredients like Parmigiano cheese or anchovies, adding depth and savory complexity without animal products. A small amount is enough to transform simple dishes.

Health benefits

Miso, Tamari, and Shoyu are traditional fermented foods known for their depth of flavor and their role in supporting gut health and digestive health. Through slow, natural fermentation, beneficial microorganisms help transform raw ingredients into more bioavailable nutrients.

When incorporated into a daily diet, fermented foods like miso, tamari, and shoyu can support digestion and help the body better absorb nutrients from other foods, contributing to overall well-being.

Naturally rich in enzymes and beneficial compounds, these ferments have long been part of traditional diets and are valued for their connection to a balanced, gut-friendly lifestyle.

At Maraviglia, our ferments are crafted in small batches using organic Tuscan chickpeas and grains, following a slow process that preserves both nutritional integrity and flavor.

Discover more about fermented foods and gut health in our Journal

Ingredients

Filtered water, Organic pearl barley, Organic chickpeas, Mediterranean sea salt, Koji culture (Aspergillus oryzae)

Storage

Store in a cool, dark place. Refrigerate after opening.

Shipping

Free shipping on orders over $160
Fast paid shipping available at checkout
Orders ship within 24h from order
Carefully packaged with natural materials to protect quality

Natural Variation

Natural variations in color and sediment may occur over time. This is a natural sign of a living product that continues to evolve.

Unlike highly processed foods with a uniform appearance, Maraviglia remains true to its natural state.

Jar of chickpea and barley miso from agricola maraviglia in tuscany

Why you'll love it

• Chickpea & Barley Miso · 220 g
• Handcrafted in Tuscany
• Single barrel · Aged one year
• Heirloom varieties: Cece Fiorentino & Tuscan pearl barley
• Organic, farm-grown ingredients
• Natural double fermentation
• Soy-free
• Vegan
• No preservatives · No MSG
• Small-batch production

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Frequently Asked Questions About Chickpea & Barley Miso

Miso is a traditional fermented food originating from Japan, made by fermenting legumes with salt and cultured grains (koji) over time. The result is a rich, living paste with deep umami flavor.

Artisanal miso is naturally fermented over time in small batches, without shortcuts. This slow process develops deeper flavor, preserves beneficial compounds, and reflects the quality of the ingredients. Industrial miso is often produced more quickly, resulting in a flatter taste and less complexity.

Chickpea miso has a naturally smoother and slightly sweeter flavor compared to soybean miso. At Maraviglia, we use Tuscan chickpeas, which give the miso a more delicate and balanced profile.

Once opened, miso should be kept in the refrigerator to preserve its quality and natural fermentation. Thanks to its salt content, it keeps well over time and continues to develop flavor.

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