Archives for posts with tag: Chickpea miso

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.