Made with organic lentils, this delicious addition to our miso range provides all the benefits of traditional unpasteurized miso without the use of soybeans. Rich in essential nutrients such as folate, iron, and manganese, the lentils also add their own distinctive texture and flavor to this wholesome condiment.
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Packaging options
Available in 300g tub and 20kg bulk carton
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Making
This miso producer has long been focusing on delicate unpasteurized miso over three generations. Therefore their delicious miso is made with great care using selections of quality ingredients at a perfect location for miso making – a basin surrounded by mountains with underground water flowing from the Japanese Alps, large temperature differences, and low humidity.
Unlike traditional soybean paste miso, this lentil miso is made from mashed lentils instead of soybeans, mixing rice koji, salt, and water, and then leaving the mixture to ferment and mature.
The vats or warehouse provide the environment for microorganisms to propagate and for the enzymes in the koji to get to work on breaking down the chickpea. For the first 20 – 30 days, the mixture is churned to give a boost to the good bacteria in the mixture, which supplement the activity of the enzymes, and ensure that the mixture ferments evenly. Its fermentation period is several months relatively short in comparison with other dark varieties.
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How to use
This lentil miso can be enjoyed in exactly the same way as traditional miso.
However, as it has the earthy and slightly nutty or sweet flavor, it works perfectly for hearty, comforting soups, stews or casseroles. It is also versatile as to make dips and dressings.
