Rice Culture Organic-Chickpea Miso 220g
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| Brand | Rice Culture |
| Origin | Gold Coast, Australia |
| Dietary | Soy-Free, Gluten-Free, Vegan |
| Fermentation | 4+ Months (Unpasteurised) |
| Ingredients | Certified Organic |
- Product Details
Rice Culture Organic-Chickpea Miso 220g — Fermented Foods
Rice Culture Chickpea Miso 220g offers a naturally sweet and floral flavour profile, hand-crafted in the Gold Coast using Australian certified organic ingredients for a nutrient-dense, soy-free alternative to traditional miso.
Ingredients
Ingredients
Certified Australian Organic Chickpeas, Certified Australian Organic Rice, BFA Certified Sea Salt, Koji Starter (Aspergillus Oryzae).
Allergen Information
Allergen Information
Contains: No known allergens.
Free from: Soy, Gluten, Dairy, and Nuts.
Produced in a facility that handles fermented rice products.
Nutritional Information
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Energy | 720 kJ |
| Protein | 9.2 g |
| Fat, Total | 3.5 g |
| – Saturated | 0.4 g |
| Carbohydrate | 24.5 g |
| – Sugars | 9.8 g |
Note: The nutritional information and highlights listed are intended as a guide and may not be completely accurate. For precise information, please refer to the actual product label.
Product Highlights
Product Highlights
- Soy-Free Innovation: Perfect for those with soy sensitivities, using chickpeas to create a creamy, umami-rich paste.
- Living Enzymes: Unpasteurised to maintain active probiotics and enzymes beneficial for gut health and digestion.
- Australian Organic: Sourced from local certified organic growers in Australia, ensuring GMO-free purity.
- Artisanal Fermentation: Aged for a minimum of 4 months to develop a complex, sweet, and mild flavour profile.
- Dietary Friendly: Vegan, Gluten-Free, and Dairy-Free, making it suitable for a wide range of lifestyles.
Origin Story
Origin Story
Rice Culture was born out of a desire for pure, safe food following the Fukushima disaster in 2011. Founder Tomoko Onuki moved to the Gold Coast and began hand-crafting miso using traditional Japanese techniques but substituting imported ingredients with the finest Australian organic produce. By combining ancient fermentation wisdom with pristine local agriculture, Rice Culture has created a range of “living” foods that honour both Japanese heritage and Australian terroir.
Culinary Versatility
Culinary Versatility
Unlike darker, more robust soy misos, the
Rice Culture Chickpea Miso carries a lighter, sweeter floral note. It is exceptionally versatile in the kitchen:
- Dressings: Whisk with olive oil and lemon for a creamy salad dressing.
- Marinades: Coat roasted vegetables or tofu for a caramelised, savoury glaze.
- Soups: Stir into warm water (do not boil) to create a comforting, gut-friendly broth.
- Spreads: Mix with tahini or avocado for a nutrient-dense toast topper.
Health Benefits
Health Benefits
As a fermented food, chickpea miso is rich in probiotics that support a healthy microbiome. The fermentation process breaks down the proteins in chickpeas and rice, making the nutrients more bioavailable and easier to digest. It provides a source of plant-based protein and essential amino acids without the allergens associated with traditional soy products.
