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.
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