Granite State Spice Blends
A blend of ground mushrooms, Tamari, and miso tied together with a balance of herbs and spices. This mix goes perfect with fish, pork, chicken, and vegetables. Give it a try in soup broths like miso and ramen to enhance the flavor profile.
Organic White Miso Powder is made from shiro miso paste, a fermented mix of soybeans, salt, and koji. Koji is steamed rice that’s been seeded with Aspergillus oryzae, also known as koji-kin, a useful mold that is the fermenting agent behind an array of Asian products, like rice vinegar and sake. Once the ingredients are all ground or mashed together, they are placed in a large crock or non-reactive container, weighted down, and covered. The miso is then left alone to allow fermentation to occur; white miso requires about six months to ferment, while red miso can take up to three years.
Miso and Tamari are made with soy beans so if you have an allergy to soy, you may not want to consume this blend. However, Miso is a fermented product and some people have no issues digesting soy that has been fermented. We are not doctors and this is not medical advice. This product contains soy in the miso and Tamari.
Ingredients: Dried Mushroom Powder, Miso Powder, Tamari Powder, Onion, Garlic, Spices, Salt
- Whisk it into vinaigrettes instead of salt.
- Simply add to your favorite vinaigrette recipe.
- Toss with greens like sautéed spinach or arugula.
- Blend with corn starch to use as a coating for tofu or chicken.
- Add to stir-fries.
- Toss over sliced eggplant and grill.
- Sprinkle over popcorn for a movie-night snack.