Just as in Bandit, the barley koji is cold-smoked with juniper wood, bringing forth smoky, umami and fresh mushroom aromas. The three ingredients are mixed together and left to ferment and age in a weighted vessel for over a year.
During the aging process, Tasty Paste develops its darker color and deeper aromas, lightly sweet and meaty notes with a dark chocolate undertone. A lower salt content than more traditional pastes like miso (6% vs 15%) fully expresses the delicate layers of our ingredients.
You got your Tasty Paste and wonder what to do with it? Check out how three Copenhagen-based cheffes use it in unfussy homey recipes.