ORGANIC YOUNG MISO. BROWN RICE AND CHICKPEAS
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Miso is a fermented seasoning typical of Asian cuisine. It is primarily used as a flavoring in place of salt. It can be used to flavor soups and other dishes (the soup of the same name is famous). Added at the end of cooking, with the heat off, it retains its properties and aroma.
It's a fermented food made from a legume and a grain. We've chosen to use only Italian ingredients and give it a Mediterranean twist. We add brown rice inoculated with a special fungus, Aspergillus oryzae , to the chickpeas, which breaks down the proteins in legumes and the starches in grains.
Miso is typically fermented for a long time (one or more years). The one we offer is a young miso (called shiro miso or white miso), which is lighter in color. It's a complete food, rich in enzymes and lactic acid bacteria, and promotes digestion and a balanced microbiota.
Our miso is a tasty and delicate cream that can also be spread on bread, toast, bruschetta, pizza, and focaccia.
Ingredients: chickpeas* (52%), brown rice* (40%), salt (8%), koji* (brown rice*, koji* aspergillus oryzae)
* from organic farming
Jar size: 300 g
The miso is made in collaboration with Marco Fortunato and Luana Bramè (founders of I'm fermentation ) and Nicola Coppe.
Store in the refrigerator at 4°C.
Nutritional values per 100 g
Energy 172 Kcal/712 KJ
Fat 2.8 g; of which saturated fatty acids 0.7 g
Carbohydrates 26 g; of which sugars 8.2 g
Fibers 5.3 g; Protein 12g; Salt 8 g
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.