From Thistle facebook page
We source our chickpea miso from Aedan Fermented, a San Francisco company dedicated to sharing artisan fermented foods with the local community. This miso is unique because it uses organic garbanzo beans instead of soybeans as its base and requires less salt for its creation. Reducing the salt speeds up fermentation, producing a milder miso with a uniquely wonderful sweet flavor profile that enhances any ingredient with which it’s paired.
We use this chickpea miso in our Roasted Mushroom, Kale + Wild Rice Bowl - an umami-packed, winter veggie bowl, made with our garlic-roasted mushrooms, a hearty wild rice mix, and our spiced sunflower seeds for crunch. We use chickpea miso to give our dressing depth of flavor and a solid probiotic punch!