Genusskoarl Organic Chickpea Miso. Soy-free miso made from organic chickpeas and organic pearl barley from the Weinviertel region – mild, slightly nutty, 190 g jar.

Genusskoarl Organic Chickpea Miso is a miso paste made from water, organic pearl barley from Saatbau Linz, organic chickpeas from the Wiesinger organic farm in Spannberg, and non-iodized salt from Ebensee. It is aged for several months at the manufactory in Wolkersdorf in the Weinviertel, where it is also pasteurized and bottled. 190 g, vegan, chunky texture. No soy, no added flavorings, no preservatives.

Organic Chickpea Miso by Genusskoarl is a miso, a fermented seasoning paste modeled after the Japanese tradition, using a legume from the Weinviertel instead of soybeans. Every miso begins with koji: grain upon which a noble mold culture grows, using its enzymes to break down starch and protein into sugar and amino acids. In this case, the koji is grown on pearl barley. Cooked chickpeas and salt are added, and the mixture is aged for several months. The producer calls the result a Lower Austrian interpretation of the classic miso paste. It was the manufactory's first miso in 2021.

Flavor

The Chickpea Miso tastes mild and slightly nutty, with a pleasant umami depth. The chickpea contributes its round, earthy character, the barley a fine malty note, and the salt brings both together. It provides distinct seasoning while remaining approachable.

The paste comes in the jar with a chunky texture, in what is known as tsubu quality, where you can still identify the barley and chickpeas. Those expecting a dark, robust, and salty miso will find the Mugi Miso from the same producer a more suitable all-rounder. The Chickpea Miso is the milder, nuttier variety.

Usage

The producer recommends the Chickpea Miso for soups, sauces, vegetable dishes, bowls, and dressings. It fits well in stir-fry dishes and meat marinades, and for recipe ideas, Genusskoarl suggests miso cookies, chicken skewers with miso carrots, and miso butter. A spoonful in hummus is a natural choice since it already contains chickpeas.

For warm dishes, stir the miso into a little warm liquid first before adding it to the dish; this makes the sauce creamy. Add it as late as possible to preserve the flavor of the fermentation. One teaspoon to one tablespoon is usually enough for two servings.

Note: The Chickpea Miso contains barley, which is a gluten-containing grain. Unopened, store the jar at room temperature; once opened, it belongs in the refrigerator.

Our tip: Cut carrots into wedges, toss with oil and a tablespoon of diluted Chickpea Miso, and roast in the oven. The miso caramelizes at the edges, turning the side dish into the main event.

Origin

The chickpeas are grown at the Wiesinger organic farm owned by Helmuth Wiesinger in Spannberg in the Gänserndorf district, Weinviertel. The farm has been operating organically for over two decades, and according to the producer, the warm, dry climate of the Weinviertel makes the chickpeas particularly aromatic. The pearl barley comes from Saatbau Linz, a farming cooperative; the salt from the Saline Austria in Ebensee; and the water from Wolkersdorf.

Genusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a qualified engineer, founded the company in Vienna in 2016; fermentation and bottling have taken place in Wolkersdorf since 2019. The first jars of Chickpea Miso left the manufactory in the summer of 2021, followed later by Mugi Miso and Shiro Miso. After fermentation, the miso is pasteurized, which is why it remains shelf-stable for many months unopened. All raw materials come from Austrian organic farming, certified by Austria Bio Garantie (AT-BIO-301).

For whom

The Chickpea Miso is for everyone who avoids soy but still wants to cook with miso. It fits into kitchens where vegetables, bowls, and stews are the focus. And for those who like to know exactly which farm their legumes were grown on. As a small gift, it is a jar that is sure to spark conversation.

For a more robust flavor, try the Organic Mugi Miso made from pearl barley and soy; for a lighter and sweeter version, choose the Organic Shiro Miso made from broken rice. You can find all misos and seasonings on the Genusskoarl page, and further products in our Seasoning and Refining category. The Chickpea Miso is not suitable for those who must avoid gluten.

A soy-free, mild miso made from Weinviertel chickpeas and pearl barley, fermented in Wolkersdorf – for soups, bowls, dressings, and roasted vegetables.