White Chestnut Miso A delicate and fragrant condiment

First produced: 
Fermentation time:  60 days
Average fermentation temperature:  16°c
White Chestnut Miso

Description

This is a young white miso with a delicate and fragrant flavour profile.

The chestnuts hail from Seven Springs Farm in beautiful Lorinna and were hand-shelled by yours truly on a cold wintry night in June.

We’re enjoying it as a wonderful companion to dressings and mild creamy sauces but it’s also magnificent on its own in a cup of hot water.

Last night we added some to some sweet sugarloaf cabbage from Rocky Top Farm. We slowly cooked the cabbage down with the miso and it was 💯!

This ferment is most definitely a labour of love and stocks are in short supply.

Ingredients & Sourcing

  • White Rice (as Koji)
    • Proportion of total by weight: 37%
    • Source: Slater Farms 🌻
    • Origin: NSW
  • Chestnut
    • Proportion of total by weight: 37%
    • Source: Rocky Top Farm 🌿
    • Origin: Penna, TAS
  • Spring Water
    • Proportion of total by weight: 20%
    • Source: ⭕
    • Origin: TAS
  • Aspergillus Oryzae (Koji spore)
    • Proportion of total by weight: 0.1%
    • Source: Gem Cultures 🔮
    • Origin: USA
  • Salt
    • Proportion of total by weight: 5.3%
    • Source: Tasman Sea Salt ⭕
    • Origin: Swansea, TAS

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

⭕ An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.