Ziggys Wild Bunya Nut & Honey Miso Paste 200g
ZiggysZiggy’s Organic Wild Bunya Nut & Australian Honey Miso is a deeply aromatic, sweet-yet-savoury ferment made with wild-foraged Australian ingredients.
Wild bunya nuts are dried and ground to bring distinctive roasted chestnut and baked potato notes. Lightly roasted native wattleseed adds complexity with aromas reminiscent of coffee, chocolate and hazelnut, while raw Australian honey provides a gentle sweetness. Wild lemon myrtle adds a bright aromatic finish to this rich and characterful miso.
Key Features
- Naturally fermented with koji
- Sweet, savoury and deeply umami
- Made with organic white rice and soybeans
Storage
Store according to the directions on the product packaging. Refrigerate after opening if specified on the label.
Allergen advice: Contains soy and bunya nut. Always refer to the product packaging for complete allergen information.
HOW TO USE
For a simple glaze, loosen the miso with a little warm water, oil or vinegar, then brush it over your chosen ingredients before roasting or grilling. Take care when cooking over high heat, as the honey can caramelise quickly
GROWING & PROCESSING
Wild native bunya nuts are foraged, dried and ground before being blended into a traditional miso ferment made with organic white rice, organic soybeans, sea salt and koji.
Native wattleseed is lightly roasted to develop its coffee, chocolate and hazelnut-like aromas. It is combined with raw Australian honey and wild lemon myrtle to create a complex miso balancing sweetness, savouriness, nuttiness and umami
INGREDIENTS
Organic White Rice, Organic Soybean, Wild Bunya Nut (Araucaria bidwillii), Raw Honey, Sea Salt, Wild Wattleseed (Acacia victoriae), Wild Lemon Myrtle (Backhousia citriodora), Koji (Aspergillus oryzae).
Ziggy’s Organic Wild Bunya Nut & Australian Honey Miso is a deeply aromatic, sweet-yet-savoury ferment made with wild-foraged Australian ingredients.
Wild bunya nuts are dried and ground to bring distinctive roasted chestnut and baked potato notes. Lightly roasted native wattleseed adds complexity with aromas reminiscent of coffee, chocolate and hazelnut, while raw Australian honey provides a gentle sweetness. Wild lemon myrtle adds a bright aromatic finish to this rich and characterful miso.
Key Features
- Naturally fermented with koji
- Sweet, savoury and deeply umami
- Made with organic white rice and soybeans
Storage
Store according to the directions on the product packaging. Refrigerate after opening if specified on the label.
Allergen advice: Contains soy and bunya nut. Always refer to the product packaging for complete allergen information.
HOW TO USE
For a simple glaze, loosen the miso with a little warm water, oil or vinegar, then brush it over your chosen ingredients before roasting or grilling. Take care when cooking over high heat, as the honey can caramelise quickly
GROWING & PROCESSING
Wild native bunya nuts are foraged, dried and ground before being blended into a traditional miso ferment made with organic white rice, organic soybeans, sea salt and koji.
Native wattleseed is lightly roasted to develop its coffee, chocolate and hazelnut-like aromas. It is combined with raw Australian honey and wild lemon myrtle to create a complex miso balancing sweetness, savouriness, nuttiness and umami
INGREDIENTS
Organic White Rice, Organic Soybean, Wild Bunya Nut (Araucaria bidwillii), Raw Honey, Sea Salt, Wild Wattleseed (Acacia victoriae), Wild Lemon Myrtle (Backhousia citriodora), Koji (Aspergillus oryzae).
