Archives for posts with tag: Chickpea miso

Another chickpea miso.

I had a bag of 900 grams rice koji and 400 grams of chickpeas, so all I needed was to get 500 grams more chickpeas and weigh up 414 grams salt, and I would have a 90% miso – 90% of the standard recipe.

Chickpea miso has sailed up as a good seller. It’s gluten free, soy free, and it has a very good flavor.

Chickpea miso is very tasty.

It’s soybean free made with well cooked and ground chickpeas.

Using rice koji makes it gluten free as well.

I use the same standard recipe as for other 2 year misos. That is; 1 kilo beans, 1 kilo koji and 460 grams seasalt (well 459 grams).

With cooking water that makes nearly 5 kilos mix to ferment 2 years.

I had about 3 kilos of rice koji left, so I’m off to a good start with this new year of miso making.

I made some test miso 2 years ago using chickpeas, and it turned out great. I must make more. I use the standard recipe for rice miso replacing soybeans with chickpeas that are boiled 2 hours instead of the 4 hours for soybeans. 



Grind and mix everything. 


Then into jars for 2 year fermentation. 

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.