Chickpea miso

“My classic miso in the traditional chunky tsubu quality is gently fermented and can be used universally. It gives soups, vegetable and wok dishes, meat marinades and salad dressings a uniquely spicy aroma. As a tip for warm dishes – mix the miso in a little warm liquid before use and then use it. It makes a wonderfully creamy sauce with extra flavor.”

Enjoy it, your gourmet koarl

purely plant-based – vegan
100% Austrian organic farming

Miso is a traditional Japanese seasoning paste. This is usually made from a mixture of legumes such as soy, beans, chickpeas, etc. and a grain such as rice, wheat, barley, etc. Like the WienerWürze, our chickpea miso only gets really spicy through fermentation.
In essence, the brewing process is very similar to that of seasoning sauces. In the first step, a koji is made by soaking and steaming barley before it is then inoculated with the noble mold Aspergillus Orycae . After 48 hours, the noble mold has grown through the barley into a compact cake and the koji is ready.
The second step is to prepare the miso. To do this, the koji is mixed with the salt and the cooked chickpeas to form a paste and placed in a tank to ripen. In this tank, the koji enzymes break down the ingredients of the barley and chickpeas into the hearty miso. All it takes is time.

CHICKPEAS IN THE WEINVIERTEL

Chickpea field 2020, Spannberg, Mistelbach district (c) Genusskoarl

The chickpeas for the miso are grown by Helmuth Wiesinger in the Gänserndorf district. The warm and dry climate in the Weinviertel suits the chickpea and so it can be cultivated very successfully here, relatively far north. The classic growing areas are in the Middle East, where everyone knows it as a basic ingredient for hummus, falafel and the like.

Water from Wolkersdorf, Lower Austria

Organic ROLLED BARLEY from Austria

Organic chickpeas (18%) from the Gänserndorf district, Lower Austria

uniodized salt from the Salzkommergut, Upper Austria

Average content per 100 g

Energy 641 kJ / 151 kcal

Fat 1.5g

of which saturated fatty acids 0.4 g

Carbohydrates 26g

of which sugar 0 g

Protein 6.3 g

Salt 8.0 g