Mature chickpeas and barley Miso
The Miso Maturo di Ceci e Orzo (aged for 2 years) Nesler - Cibo Vivo is produced using local barley and chickpeas, whole Sicilian sea salt and water. We do not use soybeans, as we prefer local legumes more suitable for our environment (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) by hand and with great attention. This mature miso is characterised by an intense and full taste, obtained with a long secondary fermentation (maturation) of 2 years.
Il miso può essere utilizzato per preparare il classico brodo di miso, per insaporire minestre e altri cibi (similmente al dado), creme e salse, ecc. Il solo limite è la fantasia!
NON CUOCERE! I fermenti vivi contenuti nel miso non pastorizzato vengono uccisi dalle temperature molto elevate, per cui va aggiunto, preferibilmente, al termine della cottura o a freddo.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Conservare al fresco.
Ingredients:
chickpeas* (26,7%), barley* (26,7%), salt, water, spores of Aspergillus
oryzae
*from organic farming
IT-BIO-007
Agriculture Italy
Nutritional information per 100 g (in grams):
Energy: 165 kcal; fats: 2; saturated fats: 0,3; carbohydrates: 25; sugar: 1; protein: 8,4; salt: 12,3.
Soy-free. Gluten-free.
Prodotto da:
Nesler società semplice agricola
SR 312 Castrense, km 12.250
Canino (VT)
Il miso è un insaporitore di origine asiatica. Nella tradizione orientale si fa con la soia, solitamente abbinata ad un cereale. Può essere maturato per poche settimane o vari anni. È uno dei cibi più ricchi al mondo di “UMAMI”, il cosiddetto quinto gusto (in italiano indicato spesso anche come “sapido”). Gli altri gusti fondamentali sono dolce, salato, amaro e aspro. Oltre a questo, il miso è ricchissimo di microrganismi vivi di tante specie diverse.
The production process involves the production of Koji, a cereal fermented by inoculation with spores of Aspergillus oryzae. This first fermentation lasts about two days and must be monitored constantly, whilst maintaining a controlled temperature and stirring and periodically airing the cereal. The Koji is then mixed with a cooked legume (in Asia mainly soy), salt and water and left to ferment until the desired degree of ripeness.
Altri prodotti consigliati
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.