8oz of miso from our pal Anna and her father Shoichi at Yoka Miso, fermented here in Seattle.
Either garbanzo bean or soy miso. Soybean is a stronger classic miso umami, while the garbanzo has a beautiful milder nutty/peanut buttery flavor.
Ingredients are non-GMO garbanzo beans or soybeans, koji (miso culture), salt + water.
Miso is one of our favorite fridge flavor staples, in both baking and cooking. It's high in vitamins and beneficial bacteria and just so flavorful. You can mix it with hot water for amazing instant broth or incorporate into any sauce, batter or spread.