Ziggys Wild Wakame Miso Paste 200g
ZiggysZiggy’s Organic Wild Wakame Seaweed & Chickpea Miso is a character-rich fermented paste that combines traditional miso-making with wild Tasmanian wakame seaweed
Organic chickpeas and white rice create a smooth, savoury foundation, while fermented wild wakame adds deep oceanic flavour and complexity. The result is a versatile, intensely umami seasoning for soups, marinades, dressings and everyday cooking.
Key Features
- Naturally fermented with koji
- Gluten-free
- Dairy-free
- Preservative-free
Storage
Refrigerate after opening
HOW TO USE
Use this chickpea miso anywhere you want to add savoury depth and umami flavour. Try it in miso soup and broths, salad dressings, marinades, stir-fries, compound butter or dairy-free alternatives
For a quick miso broth, dissolve a spoonful in a small amount of warm water before stirring it into the dish. Add it towards the end of cooking to retain its nuanced flavour.
GROWING & PROCESSING
This miso is made using organic white rice, organic soy bean, organic chickpeas, sea salt and koji, the traditional fermentation culture Aspergillus oryzae used to make miso.
Wild wakame seaweed from Tasmania is fermented and incorporated into the miso, adding mineral-rich, oceanic depth to the naturally savoury chickpea ferment.
INGREDIENTS
White rice, organic soy bean, chickpea, wild tasmanian wakame (undaria pinnatifida), olsson sea salt, koji seed. Allergen: soy bean.
Ziggy’s Organic Wild Wakame Seaweed & Chickpea Miso is a character-rich fermented paste that combines traditional miso-making with wild Tasmanian wakame seaweed
Organic chickpeas and white rice create a smooth, savoury foundation, while fermented wild wakame adds deep oceanic flavour and complexity. The result is a versatile, intensely umami seasoning for soups, marinades, dressings and everyday cooking.
Key Features
- Naturally fermented with koji
- Gluten-free
- Dairy-free
- Preservative-free
Storage
Refrigerate after opening
HOW TO USE
Use this chickpea miso anywhere you want to add savoury depth and umami flavour. Try it in miso soup and broths, salad dressings, marinades, stir-fries, compound butter or dairy-free alternatives
For a quick miso broth, dissolve a spoonful in a small amount of warm water before stirring it into the dish. Add it towards the end of cooking to retain its nuanced flavour.
GROWING & PROCESSING
This miso is made using organic white rice, organic soy bean, organic chickpeas, sea salt and koji, the traditional fermentation culture Aspergillus oryzae used to make miso.
Wild wakame seaweed from Tasmania is fermented and incorporated into the miso, adding mineral-rich, oceanic depth to the naturally savoury chickpea ferment.
INGREDIENTS
White rice, organic soy bean, chickpea, wild tasmanian wakame (undaria pinnatifida), olsson sea salt, koji seed. Allergen: soy bean.
