Miso Nooch - Organic
Magical miso stardust! Our Organic Miso Nooch is made with one extraordinary ingredient: 100% organic chickpea miso, gently dried at low temperatures to create the ultimate umami seasoning. This naturally sweet and salty flavor is addictive - we promise it's good on literally EVERYTHING! Sprinkle this umami powder on avocado toast, popcorn, rice bowls, eggs, salad, baked potatoes, and roasted veggies. No funky ingredients, just pure dried chickpea miso. Shake, shake, shake!
Ingredients: Organic Chickpea Miso (Organic Brown Rice Koji, Organic Chickpeas, Sea Salt)
Allergy Warning: Packaged in a facility that processes various tree nuts
This product carries California's Proposition 65 WARNING
Miso Nooch elevates everything it touches. The organic chickpea miso - made from organic brown rice koji, organic chickpeas, and sea salt - is naturally fermented in wooden barrels, then gently dried by our friends in Southern Oregon using an extremely efficient low-temperature dehydration process. This "low and slow" method removes 99% of the moisture while preserving all that rich, complex umami flavor.
Sprinkle it generously over pasta, pizza, and grain bowls. Shake it onto scrambled eggs, mix it into salad dressings and marinades, or dust it over roasted vegetables for instant flavor pop. Add it to popcorn, stir it into soups and stews, or whisk it into butter for savory compound butter. This is your new secret weapon in the kitchen!
FAQ
What is it? 100% Organic Chickpea Miso gently dried at a low temperature in a small factory by our friends in Southern Oregon.
What is "Gently Dried"? Our Organic Chickpea Miso Powder is "Gently Dried™", a brand new, extremely efficient way of preserving food through very low temperature dehydration. This "low and slow" process removes 99% of the moisture content from the miso while preserving its flavor and creating a shelf-stable powder that's ready to rehydrate.
What is Brown Rice Koji? Koji is rice inoculated with the beneficial fungus Aspergillus oryzae. In a perfectly balanced harmony of temperature and humidity, koji spreads through beds of steamed brown rice and spins them into an enzymatic-rich foundation for traditional miso fermentation by converting natural, complex starches into available sugars. Imagine a bed of brown rice woven together by koji mycelium with the resulting uniquely sweet smell of properly made koji... roasted, nutty chestnuts... mmmmmm! When blended with organic chickpeas and mineral-dense sea salt, it's left to naturally ferment in wooden barrels and produces an incredibly umami-rich, amino acid paste: MISO!