Toki Miso is not ground and keeps the chickpeas and barley with which it is produced in a recognizable form. It is not a cream like we are used to considering miso. A special edition of spicy miso that is suitable for seasoning any dish, without disappearing. It is intriguing to use it to complete the dressing of a pasta or to flavor sautéed vegetables. This miso is characterized by a delicate and intense taste, obtained with a relatively short secondary fermentation (maturation) of 6 months. (Possibly) DON'T BAKE! The live ferments contained in unpasteurized miso are killed by very high temperatures, so it should be added, preferably, at the end of cooking or cold. Keep cool and refrigerated after opening.