Chickpea White Miso is light-coloured miso made with a higher ratio of rice koji and a reduced salt content. Because our miso is unpasteurised, it is rich in enzymes and probiotics. All the miso is handmade, so there are variations in colour and taste.
The miso has a sweet and mild flavour and is suitable for making dips, pickling vegetables, marinating fish, and even for sweets. Check our recipe using Chickpea White Miso.
How to keep: To keep the same taste, the miso needs to be refrigerated, opened or unopened, as it is still alive and continues fermenting in the jar.