FAVABØNNER MISO

Organic Danish pearl barley undergoes fermentation to produce "koji," which is then blended with organic Fava beans and sea salt from the North Sea. The resulting paste is subsequently fermented inside oak barrels for approximately three months, allowing it to develop a naturally rich umami taste.

How to use it:

-Miso butter (blend 2 parts butter 1 part miso) add the miso butter to sautéed vegetables (away from the direct heat) and let it melt for a few seconds making sure it coats the food well right before plating.

-Combine to taste with kombu-shiitake dashi to make a delicious miso soup

-Spread on sandwiches and cheese toasts

-Use it to season stews

-Add to sauces like: pesto,

-Vinaigrettes: combine with apple cider vinegar or lemon juice, dijon mustard, vegetable oil, honey, and optional seasoning combinations for example: (black pepper and citrus zest or fresh grated ginger and sesame oil) Mix and adjust taste as needed.