you only know miso soup? then pay attention: our miso miso is so much more than just a seasoning paste for boring broth. we at miso miso aim to produce the most delicious miso from selected regional ingredients.
We're taking the fermented umami miracle to the food stage and showing you what's possible. You'll be amazed - we promise!
miso miso not only adds a taste explosion to your hummus, pasta, etc., but also supports your body with its numerous health-promoting properties. Come with us into the delicious world of miso miso!
that's in there
koji
or the magical mold, as we call it. our miso miso is produced in a so-called two-stage fermentation. in the first step, we cultivate the koji fungus "aspergillus oryzae" on short grain rice for 48 hours, then we add pulses, salt and lots of love.
During the fermentation period of 3-12 months (depending on the type of miso), the koji unfolds its full magic and the enzymes created in it transform the other ingredients into simple sugars and amino acids. The result is an explosion of flavor that you simply have to try.
chickpeas
We love chickpeas! And we are incredibly proud that we can source them locally from Bavaria. Farmers Wilhelm and Franz do their best every day to grow these small, healthy protein bombs for us.
The delicious soybeans for our dark miso miso also grow practically next door (Baden-Württemberg) and we are working at full speed to source our rice from Germany in the future.
Until then, there is the finest rice from the Po Valley in northern Italy.
salt
We noticed that not all salt is the same during our miso miso product testing phase.
At the end of the trip, one thing was clear: for the very best taste, we only use hand-harvested, unrefined sea salt from the Salinas d'es Trenc in the Portuguese Eastern Algarve. What is so great about this traditional method of salt production? It has a particularly small ecological footprint and helps us enjoy miso miso in the most sustainable way possible.
that makes miso miso so healthy
delicious cooking with little salt
During fermentation, proteins are converted into glutamic acid (= natural glutamate) and starch into simple sugars, which makes your miso miso so incredibly delicious. The glutamic acid provides the full-bodied, spicy umami taste. So when cooking, a small amount of miso miso can replace a lot of salt.
miso miso as a new superfood
Miso Miso is packed with vitamins E, K and B as well as many essential minerals. It is rich in high-quality protein and folic acid. Cooking with miso miso can also help you maintain a healthy weight and detoxify your body. In winter, miso miso is the perfect immune booster to help you get through the cold season.
your gut will be happy about it
Our miso miso is a living product and contains beneficial lactic acid bacteria and yeasts that help maintain a healthy intestinal flora. Good intestinal health is known to strengthen your physical and mental well-being - so miso miso makes you happy!
miso miso makes beautiful
Here we have another reason to eat more miso miso: the fermentation of the soybeans in our dark miso miso creates antioxidants that counteract skin aging. The iron contained in miso supports the production of collagen in the body and keeps your skin and hair healthy.
first aid for hangover
Have you looked too deeply into your wine glass again? Then it's best to quickly eat a miso miso sandwich or a miso miso soup! But all joking aside, that's really true. Miso contains a substance called "choline" that removes toxins from your body and prevents the alcohol from accumulating as fat in your liver.
