Chickpea (Cicer arietinum)

Chickpea

Japanese: ひよこ豆（ひよこまめ）

A legume usable as alternative miso ingredient with gentle sweetness.

Chickpeas are protein-rich, widely consumed in the Middle East and South Asia. Milder than soybeans with gentle sweetness, producing lighter miso.

Shorter soaking — about 8-12 hours. Steam soft and easy to mash. Compatible with koji, recommended for starting non-traditional miso. The result has a pale yellowish tone. Its refined sweetness pairs well with Western cuisine. Adding to pasta or soup brings fresh flavor. Also an alternative for soy allergies.

Related words

Soybean (Glycine max)

The primary ingredient of miso. Rich in protein, broken down into amino acids through fermentation.

Non-traditional Substrate

Fermenting materials other than soybeans with koji. Expanding fermentation possibilities.

Lentil Miso

Fermented seasoning using lentils. Easy to prepare with no soaking required.

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