South River Organic Chickpea Miso is a mild, light-colored, and versatile miso made without soy - an ideal, gentle alternative to classic miso. It is crafted from organic brown rice, organic chickpeas, sea salt, and sea vegetables, and undergoes traditional fermentation using koji culture.
Aged for about a year in wooden barrels, this miso develops a complex, slightly sweet, and well-balanced flavor, while maintaining a thick and slightly textured consistency. It is perfect for use in soups, sauces, spreads, and salad dressings, where the subtle chickpea notes add warmth and depth.
Highly appreciated for its delicate character and nutritional value, it’s especially popular among those seeking a lighter, yet nutrient-rich miso. Produced according to traditional Japanese methods and artisanal craftsmanship, it stands out as an exceptional addition to a healthy and contemporary kitchen.
Producer
South River Miso Company is a family-owned artisanal business based in Conway, Massachusetts, founded in 1982 by Christian and Gaella Elwell. The company specializes in producing organic, unpasteurized miso using traditional Japanese fermentation techniques.
The entire process takes place on their farm at the foot of the Berkshire Mountains, where the miso is aged in wooden barrels and the grains are cooked over a wood fire - a method that preserves the product’s authenticity, deep flavor, and rustic texture. Only organic soybeans, rice, and barley are used, combined with a natural koji culture, resulting in a rich umami profile and active probiotics.
Thanks to this careful and time-honored process, South River miso is celebrated for its complex, full-bodied flavor that is never overly bitter, as well as its thick, naturally textured consistency, appreciated by enthusiasts of traditional fermented foods.