Pistachio Miso

A fermented seasoning using pistachios instead of soybeans, prepared with rice koji and salt. Pistachio protein is broken down by koji protease, generating amino acid-derived umami.

Vivid green color browns over time, but short aging preserves it. Rich fats create body, sometimes developing cheese-like nuances. Works as an accent for pasta or risotto. Reinterpreting traditional miso techniques with new ingredients. Remove thin skins before preparation for cleaner color. Keep salt moderate to let nut flavor shine. Short fermentation producing sufficient umami is another appeal.