Organic Soft Chickpea and Barley Miso

Soy-free, with local legumes, fermented for 4-6 months. Certified organic.

Mediterranean umami: an explosion of lively flavor that transforms every dish into a wellness masterpiece.

Organic Soft Chickpea and Barley Miso Nesler, Canino (VT)

Nesler's Soft Chickpea and Barley Miso – Cibo Vivo represents the pinnacle of Italian artisanal fermentation. Made exclusively with locally sourced barley and chickpeas, this condiment stands out for its complete absence of soy, favoring legumes that are closer to our region and our gastronomic culture. The choice of chickpeas is not only a matter of environmental sustainability, but also ensures superior digestibility and a unique flavor profile, perfectly paired with Mediterranean cuisine.

Each individual product is produced in small batches, weighing no more than 25 kg, to ensure meticulous quality control. The slow and meticulous process respects the natural rhythms of biology: the secondary fermentation lasting 4-6 months gives the product a soft texture and a flavor that is both delicate and incredibly intense. It is a truly "living food," unpasteurized, bringing to the table the vitality of beneficial microorganisms typical of great, age-old traditions.

Using this miso means enriching your pantry with a versatile and powerful ingredient. Its ability to enhance the natural flavors of raw ingredients makes it indispensable for those seeking healthy cooking without sacrificing the pleasure of taste. Thanks to its umami component, it acts as a flavor catalyst, allowing you to reduce the use of salt and commercial stock cubes, elevating every preparation to a gourmet level.

The roots of this Organic Soft Chickpea and Barley Miso are deep in tradition

Although miso has ancient Eastern origins, Nesler's version reinterprets its philosophy, adapting it to the raw materials of Lazio and Tuscia. In Asian tradition, miso is made by fermenting soybeans with a grain; here, barley meets local chickpeas, creating a cultural bridge that unites ancient techniques and locally sourced ingredients. This process transforms simple ingredients into an incredible reservoir of "Umami," the fifth taste, definable as the quintessence of natural flavor.

The heart of the production process lies in the creation of the koji: the barley is inoculated with Aspergillus oryzae spores and constantly monitored for two days. This phase requires total dedication, with constant stirring and rigorous temperature and ventilation control. Only when the koji is perfect is it combined with cooked chickpeas and Sicilian sea salt, beginning a maturation process that will transform the mixture into an elixir of flavor and health, ready to revolutionize your everyday dishes.

Choosing Organic Soft Chickpea and Barley Miso means taking care of yourself.

Regularly consuming unpasteurized fermented foods like Nesler miso is a real boon for the gut microbiota. Thanks to its richness in live microorganisms from numerous different species, this product acts as a natural supplement, promoting the balance of the gut flora and improving digestive processes. Thanks to fermentation, the nutrients contained in chickpeas and barley are "predigested" and therefore much more easily absorbed by our bodies.

In addition to its probiotic benefits, Soft Miso is a source of plant-based proteins and essential minerals, thanks to the use of Sicilian whole sea salt. Choosing a certified organic product also ensures the absence of chemical residues, ensuring that every spoonful is pure nourishment. It's a condiment designed for those who are health-conscious but don't want to sacrifice intense flavor, combining physical well-being and palate satisfaction in a single daily meal.

How to Best Use: Organic Chickpea and Barley Miso

• ITALIAN MISO SOUP:

Create a light vegetable broth using Organic Carrots e Golden Blonde OnionOnce removed from the heat, dissolve a spoonful of miso to obtain a soup rich in umami. For a complete meal, add some Organic Red Lentils previously cooked.

• GOURMET CONDITIONING FOR LEGUMES AND CEREALS:

Transform your legume dishes into a gourmet experience. Use miso as a cream to season your salad. Trasimeno bean or Organic Dried Chickpeas 400gThe contrast between the softness of the miso and the texture of the local legumes is extraordinary.

• CREATIVE DRESSING FOR FIRST COURSES AND APERITIFS:

Mix the miso with a drizzle of cold oil to season the Fusilloro Pasta, creating a rich and savory sauce. Alternatively, serve it in a small bowl accompanied by Organic Apulian Taralli with Almond Flour for an alternative and healthy aperitif.

The Producer: Nesler, Canino (VT)

Founded by Carlo Nesler, a pioneer of fermentation in Italy, the Nesler company is a reference point for those seeking "living" and unpasteurized foods. Based in Tuscia, CibOfficina is dedicated to research and artisanal production, combining ancient knowledge and local ingredients to create unique condiments that are environmentally and healthful.

Ingredients

barley* (41%), chickpeas* (26%), water, whole sea salt, Aspergillus oryzae spores. *from organic farming

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

• Energy value: 150 kcal
• Fat: 1,7 g (of which saturated 0,2 g)
• Carbohydrates: 28 g (of which sugars 2 g)
• Protein: 7,4 g
• Salt: 11,1 g

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