Cascine Long Bean Miso

Japanese-inspired recipe, spontaneous fermentation in a jar with farm-grown legumes and organic Koji – Unpasteurized

A teaspoon of live umami: the depths of Japan meet the earth of Italy.

Long Bean Miso from Cascine di Bucolica

Cascine Long Bean Miso is a Japanese-inspired fermented condiment, reinterpreted with Italian agricultural pride: the beans used are organically grown on the farm, then transformed with organic rice koji through spontaneous fermentation in a jar. The result is a living, unpasteurized, vegan, and gluten-free product with a deep, savory, and enveloping flavor. Because it's a living food, the surface may show natural blackening due to the ripening process when opened: this is the sign of an authentic food, which continues to evolve in the jar. Once opened, it should be refrigerated and always handled with clean cutlery.
 
 
 

The roots of this Miso are deep in tradition

Miso originated in Asia over a thousand years ago and became the heart of everyday cuisine in Japan: in Buddhist monasteries and peasant homes, the fermented paste of legumes and koji was considered a source of strength and longevity, so much so that the day began with a bowl of miso soup. Replacing soybeans with fava beans is a fascinating bridge between two worlds: the fava bean is one of the oldest legumes in the Mediterranean, cultivated by the Greeks, Romans, and Egyptians, a popular staple in the Italian countryside. In this jar, Japanese fermentation expertise embraces a legume that has nourished our lands for millennia.
 
 
 

Choosing Long Bean Miso means taking care of yourself

Unpasteurized fermented products contain live cultures that enrich the microbiota, supporting intestinal balance and overall well-being. Koji fermentation also makes the nutrients in legumes more bioavailable and easily digestible. With approximately 150 kcal per 100 g, this miso provides plant-based protein (7 g) and a good amount of fiber (6 g), essential for intestinal regularity. It is naturally vegan and gluten-free, making it suitable for those following a gluten-free diet. Being high in salt, small amounts are sufficient to add flavor, reducing the need for other seasonings.
 
 
 

How to Best Use: Cascine Long Bean Miso

• PEASANT MISO SOUP – Dissolve a spoonful of miso (never in boiling water, to preserve the live ferments) in a broth with Fresh Shiitake Mushrooms and a few grains of Organic Carnaroli DOP rice from Baraggia: a warm bowl that combines the East and the Piedmontese rice fields.
• BRUSCHETTE AND UMAMI FINGERFOOD – Spread a thin layer of miso on toasted slices of Semi-wholemeal Country Bread, alone or mixed with Organic Eggplant Babaganoush for a savory and protein-rich cream perfect for an aperitif.
• MARINADES AND CREAMINGS – Emulsify the miso with Organic EVO Oil and a grating of Fresh Organic Ginger: you will get an extraordinary marinade for baked vegetables, or a finishing touch to cream risottos and cream soups with irresistible depth.

The Producer: Bucolica

Bucolica grows its own vegetables and legumes naturally and transforms them into live, unpasteurized fermented foods, following the slow rhythm of spontaneous fermentation. A philosophy that focuses on the vitality of food, from the soil to the jar, without industrial shortcuts.
 
 
 

Ingredients

Broad beans, rice koji (aspergillus orziate and rice), water, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 150 kcal
• Fat: 4 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Protein: 7 g
• Salt: 8 g

NB: LIVE PRODUCT, unpasteurized. Upon opening, the product may have blackening on the surface due to the natural maturation process. Once opened, store in the refrigerator. Do not contaminate with unclean objects or cutlery.
 
 
 

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