miso miso granola bowl — bundle
a miso miso & viola beuscher co-creation.
Description
LIMITIERT AUF 50 STÜCK
dieses wunderschöne set ist aus einer gemeinsamen leidenschaft entstanden: gutes essen und echtes handwerk. schon seit monaten tüfteln wir mit viola und ihrem team an form und charakteristik dieser schale. denn wir finden: unser miso miso granola schmeckt noch viel besser in einer schale, die genau dafür gemacht ist – in liebevoller handarbeit gefertig und im schönsten miso miso rot.
das besondere? auf dem boden der bowl gibt’s ein miso miso rezept zu entdecken. fertig ist dein perfekter sonntag-morgen-frühstücksmoment!
zum granola: bist du bereit für den ultimativen salted-caramel-geschmack? feine haselnüsse, buchweizen & haferflocken sorgen für den extra crunch. unser reis miso miso und cremiges tahina machen die party im mund perfekt – die perfekte geschmacks-kombi für alle, die es crunchy, karamellig und nicht zu süß mögen.
inhalt: 1 handgemachte granola bowl von viola beuscher & miso miso granola von miso miso (250 g)
diese schale wurde im vbc atelier in sorgfältiger handarbeit hergestellt, wodurch der einzigartige charakter des herstellungsprozesses zur geltung kommt. jedes stück ist unverwechselbar und weist leichte abweichungen in form, farbe und größe auf, die sich aus der natur der handwerklichen arbeit ergeben.
ingredients & origin
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FAQ
what is miso?
Miso is a fermented seasoning paste made from legumes, koji and salt. It is then left to mature in an earthenware pot for several months or even years.
Simply use miso miso to season and salt your dishes and you will be amazed: even a small amount results in greater depth of flavor and many interesting notes.
How is miso made?
Chocolate, kimchi, sourdough bread, coffee, wine, soy sauce, kombucha, yogurt: what do all these incredibly delicious foods have in common? Exactly, they are fermented and need time to develop their full flavor.
This is also the case with our miso miso - it 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 subsequent 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.
How do I store my miso miso?
Our miso miso is not pasteurized for health, taste and quality reasons. This makes it a living product that contains valuable vitamins, enzymes and microorganisms. Your miso miso is constantly developing through fermentation and it is quite possible that the gases will build up pressure in the glass. Please do not worry, it is not a sign that your miso miso is spoiled.
after your delivery: unpack your miso miso as quickly as possible and put it in the fridge! By storing it in a cool place, the fermentation process can be stopped or slowed down. This way, your miso miso will last for many months or even years even after it has been opened. (But be careful, it will never last that long ;-))
If you have any further questions about storage and shelf life, you can of course contact us directly by email. (link to email!)