Organic Artisanal Miso - Rice-Chickpea Miso, Hiyoko miso

【 Important Information 】
Our misos, carefully handcrafted by Haruka from the making of koji to the final product.
Koji, an essential element of Japanese culinary culture, gives rise to these misos which I, as a Japanese person, am honored to offer you directly.

Our chickpea miso, patiently matured for three years, is now almost out of stock.
If you wish to enjoy it, we invite you to place your order promptly.

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Miso has been used in Japanese cuisine since the 7th century and plays a role in a wide variety of dishes.
It is, of course, a staple in traditional miso soup, but it also works wonderfully in marinades for meat or vegetables, stews, simmered dishes, and sauces.

This chickpea miso has a milder saltiness and a subtle sweetness compared to soy-based miso.
Its gentle flavor pairs especially well with sauces, dressings, white fish, and legume-based dishes.
It’s an easy and delicious addition to French cuisine.

Ingredients: Rice Koji (Rice, ferment: Aspergillus oryzae, non-GMO), Chickpeas*, Guérande Salt

Origin: France