Miso made from chickpeas fermented for 12 months 200g
8,20 €
KICHERERBSEN-MISO / MISO DI CECI
Fermented seasoning paste made from organic chickpeas.
Pasta fermentata a base di ceci biologici.
Verwendung / Utilizzo:
For marinades, dressings, soups, sauces, desserts, meat and fish dishes, vegan cuisine.
Per marinate, condimenti, zuppe, salse, dessert, piatti di carne, pesce e cucina vegana.
Ingredienti:
Chickpeas* (45%), barley koji* (45%) (barley*, Aspergillus oryzae), water, natural salt (5%).
Ceci* (45%), koji d’orzo* (45%) (orzo*, Aspergillus oryzae), acqua, sale naturale (5%).
(*from certified organic farming / da agricoltura biologica)
Contents / Contenuto: 200 g
Nutritional values per 100 g (Ø, estimated) / Valori nutrizionali medi per 100 g (stima):
Energie / Energia: ca. 195 kcal (818 kJ)
Fett / Grassi: 4,7 g
– davon ges. Fettsäuren / di cui saturi: 0,7 g
Carbohydrates / Carboidrati: 27 g
– davon Zucker / di cui zuccheri: 6 g
Eiweiß / Proteine: 10,8 g
Ballaststoffe / Fibre: 6 g
Salz / Sale: 5 g
Storage / Conservazione:
Once opened, store in the refrigerator. If stored correctly, it will keep for years.
Dopo l’apertura conservare in frigorifero. Se conservato correttamente, si mantiene per anni.
Prodotto da/produced by: Soelva SRLS, Via Crispi 37, 39100 Bolzano-Bozen
79 in stock
Description
Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name miso comes from Japan, where this technique has been perfected over the last few centuries. In recent years, miso has also been produced in Europe using local grains and pulses, e.g. we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural and without added iodine.
Our miso is produced using traditional methods with organic ingredients from the region. The natural fermentation with koji creates an intensely aromatic seasoning with a subtle umami note. Whether as a base for soups, for seasoning sauces or as a secret ingredient in modern recipes – this miso adds depth and character to your dishes.
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