Umami flavor from fava beans

Miso is a Japanese ingredient that is used in large quantities daily. The product is made from grain products together with soybeans in a very special fermentation process. We make our miso both without or with cereals and fava beans but always Swedish.

Njordstorps Miso is of the highest quality and is manufactured according to a traditional Japanese recipe, but we replace raw materials with Swedish-grown ones.

The production of miso involves a long maturation process, which results in a fantastic product that is rich in flavor and nutrition. Miso is especially a good source of protein and good fatty acids.

Use:
Miso is a fantastic seasoning with hints of sweetness, salt and a lot of umami. Umami is especially long-awaited in vegan cuisine but also to marinate various products with. Miso is very suitable for famous miso soups, sauces, stews, vegetable dishes.

Njordstorps Tamari

Tamari is usually a soy sauce that has a full-bodied and complex salty taste. The sauce is made from soybeans according to an old Japanese tradition, where the soybeans undergo a long storage and fermentation process.

We replace the soy with Swedish fava beans and carry out the same Japanese process. The result is very close to the original and we think that the taste is also more complex with a lot of freshness and umami in itself.

Perfect in various dishes, dipping sauces and marinades.

Swedish Tempeh – a natural alternative to meat

Njordstorp’s meat substitute product based on fava beans is a craft tempeh. Tempeh on Swedish-grown fava beans instead of imported soy which gives a nutty taste. Tempeh is extra useful through fermentation (B12) and that it is easily digested as a vegetarian alternative. Season as you like and fry in oil. It then gets a crispy crust with a juicy inside and becomes completely irresistible. Tempeh is a traditional product that originated in Indonesia and the knowledge of it came to Europe via Holland (Indonesia was their colony once upon a time) around 1875 when it was mentioned in a Javanese-Dutch dictionary. In the early 1970s, tempe was introduced in the United States, where people then became more interested in alternatives to the resource-wasting American meat diet.

Tempeh could be described as a cake of beans, woven together by fungal mycelium. In this way, the product is a bit like white mold cheeses such as brie and camembert. Unlike tofu and other soy products, those beans are fully visible in tempeh and nothing but the skins of the beans are removed.

Tempeh can be used in cooking much like one would use meat or fish. The most common way of cooking is perhaps frying, stirring, frying or cooking. Fried tempeh is reminiscent of the taste of pork and most people like the taste of tempeh. Use for example in tacos, lasagna, pasta, wraps or burgers.

We have various products from tempeh in our online store and products to start making tempeh yourself at home. Tempeh recipes can be found here …

Handling Instructions

Njordstorp’s tempeh is a live, farmed food that comes freshly chilled or frozen to slow down the fermentation without destroying all the beneficial probiotic stimulators (the commercial tempeh is most pasteurized and makes it hard and bitter).

We recommend that you keep our tempe frozen to keep the taste mild (otherwise the taste develops to strong). It will retain its freshness for up to 6 months in the freezer.

To thaw tempeh, leave it at room temperature for an hour or two or place in the refrigerator overnight. Do not use a microwave oven as you will destroy that bacterial culture.

If you want to store cooked food then it is the same as other leftover food you are used to. Uncooked tempeh begins to ferment again after about 3 days in the refrigerator which will result in a much stronger taste.