CibOfficina's Chickpea and Barley Miso Morbido is produced using local barley and 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 craftsmanship and great care. This soft miso is characterised by a delicate and intense taste, obtained by a relatively short secondary fermentation (maturation) of 4-6 months.
Miso can be used to prepare classic miso soup, to flavour soups and other foods (similar to stock cubes), creams and sauces, etc. The only limit is the imagination! 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, barley, whole sea salt, water, Aspergillus oryzae spores
Nutrition statement per 100 g
| Energy value | 200 kcal |
| Fat | 1.7 g |
| of which saturated fat | 0.25 g |
| Carbohydrates | 30 g |
| Sugars | 1 g |
| Protein | 7.4 g |
| Salt |
11 g |