Fava Bean Umami Paste
Fava Bean Umami Paste
A purée of fermented beans full...
From £3.49 GBP
| Deeply savoury, earthy, and warming. This miso is made with British Red Fox carlin peas and gluten-free oats, then left to do its thing in oak casks for 12 months for a rich, rounded finish. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care. |
Scottish miso, slowly made.
Slow Sauce is a fermentation project that began rooted in tradition, adapted to place. We make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.
Founded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that they have here - creating something new that’s still deeply respectful of where it came from.
It’s miso, but not as you know it. It’s sweet, savoury, punchy stuff. Slather it on toast. Stir it through porridge. Sip it hot in the morning. Dress your salad. Glaze your veg.
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Brilliant whisked into soups and broths, stirred through stews, or used to add depth to gravies, marinades, and dressings.
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Ingredients
Organic Carlin Peas, Organic Oats (91%), Sea Salt, Koji Culture
Allergy information
For allergens see ingredients in bold
Gluten-free, soy-free
Storage
Store in a cool dry place then keep refrigerated and use within 6 months after opening
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Typical values Per 100g Energy 842kJ (200kcal) Fat 2.1g of which saturates 1.1g Carbohydrate 44g of which sugars 19g Fibre 13g Protein 7.6g Salt 8.7g
