MUNG BEAN MISO
We first encountered an unwanted broken rice bag at the market and decided to grow koji on it and then mix it with cooked, mashed locally grown mung beans with salt and let it ferment for about 5 months before we jar them.
Our mung bean miso is a younger style aka “Shiro”, hence it retains its sweetness from the actual beans making it extremely addictive.
Make classic miso soup, add a little to your sauce or stir fry it to give additional umami flavour, make a burnt mung bean miso caramel to your dessert for a savoury surplus.
OUR MUNG BEAN MISO IS VEGAN, GLUTEN AND NUT FREE.
Ingredients: mung beans, salt, jasmine rice, koji mold, water