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Typically, miso is made from fermenting soy beans. However, Chef Taylor has created an interesting and unusual twist on miso, but using the same technique, but fermning chickpeas instead. After a 3 month fermentation time, our miso (peaso) paste is ready. The result is a slightly acidic umami bomb with nutty undertones. Use our miso paste in soup, or to season any broth based dish.

Ingredients:Chickpea, Koji, Water, Salt, Miso

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