CibOfficina's Ceciomiso is produced using local chickpeas, whole sea salt from Sicily, and water. We no longer use soya, preferring local legumes (in this case chickpeas), which are more digestible for us and sustainable for our environment. All processing is done in small batches (20-25 kg) with the craftsmanship and great care. This miso with its full aroma reminiscent of chocolate matures for at least a year, exposed to seasonal variations. In developing this recipe, we were inspired by the 'hatcho miso' that is made in Japan with soya only, without the use of grains.
Miso can be used to make classic miso soup, to flavor soups and other foods (similar to stock cubes), creams and sauces, etc. The only limit is your imagination!
DO NOT COOK! The live cultures in unpasteurised miso are killed by very high temperatures, so it should preferably be added at the end of cooking or cold.
Keep cool and refrigerate after opening.
Ingredients: chickpeas, whole sea salt, water, Aspergillus oryzae spores
Nutrition statement per 100 g
| Energy value | 199 kcal |
| Fat | 6.01 g |
| of which saturated fat | 1.14 g |
| Carbohydrates | 26.47 g |
| Sugars | 6.2 g |
| Protein | 11.69 g |
| Salt |
9.57 g |