Torre Colombaia, an organic pioneer farm in Umbria, Italy, revisited the traditional Japanese recipe based on the ingredients they have in their fields: chickpea and millet grains. While its consistency is creamy and soft, it is naturally gluten-free and rich in natural enzymes and probiotics to support gut health and healing. It is a natural source of vegetarian proteins as well as minerals such as calcium, sodium and magnesium.
Origin: Umbria, Italy
Cooking suggestions: Add to various kinds of soups, making it simmer for a few minutes. Or mix a spoonful of miso with a spoonful of silken tofu to obtain a delicious spread or dip.
Ingredients: Organic chickpea 34%, organic millet 34%, water, sea salt, koji (aspargillus oryzae spore)