For the last miso batch of this year I made one with chickpeas instead of soybeans. The experiment I did 2 years ago, at the request of a customer who is alergic to soybeans, turned out so good and popular, that it will become a regular item.

I boiled the chickpeas, but only 2 hours instead of the 4 for soybeans, then after a night of cooling, ground them,

mixed in the rice koji and salt.


Now for the 2 year fermentation.

I used;

  • 1 kilo chickpeas
  • 1 kilo rice koji
  • 460 grams seasalt

And followed the standard proceedure for making 2 year rice miso. You can find the recipe under the menu above.