Perennial Miso: Siberian Peashrub (Caragana Arborescens)

Could caragana arborescens be a functional "soybean" that grows on nitrogen-fixing shrubs? We've found that the compactness and intensity of the peas are best used in concentrated form as an umami-rich flavoring. We made several different kinds of miso--1 long-term rice koji plus peas, 1 short-term rice koji plus peas, and 1 long term korean wild fermented ganjang (using meju blocks). The peas have a somewhat funky, earthy-rich flavor which are perfect for miso, ganjang, and 'tamari'. Next in line to try is the Sichuan pixian paste fermented with the beans and red chilis. 8#s of peas went into this experiment, with 5#s in long term koji-miso, and 3#s in short term sweet koji miso. Made in 2017, we’re still using it in 2023.

This shrub is used as a companion plant in many permaculture systems, since it fixes nitrogen and benefits from ‘chopping and dropping’—ie providing valuable mulch and nutrition to adjacent plants. The flowers are edible and delicious, and serve as a valuable source of food for pollinators. See the video at the bottom of this page to witness the amazing number of bumble bees hosted here.

Soybean Protein: 36%-56% Fat:18%
Caragana Protein: Up to 36% Fat: Approx 12%

Finished miso is packed from a larger crock into the jars for long term storage and aging.

grinding the miso

Cooked peas are combined with rice koji and salt. Here, we used organic brown rice koji from Rhapsody, a Vermont company. The mixture is ground in a meat grinder before being packed in a crock with a weight on top for aging.

Cooked peas are combined with rice koji and salt. Here, we used organic brown rice koji from Rhapsody, a Vermont company. The mixture is ground in a meat grinder before being packed in a crock with a weight on top for aging.

cooked siberian peas

It’s important to cook the peas in 2-3 changes of boiling water

harvesting before the peas shatter

It’s easiest and fastest to lay a tarp or sheet underneath the strub

korean style wild miso: meju blocks

The blocks below are compressed, cooked, ground siberian peas which ferment for many months, then go into salt water for many months, then solids and liquid will be separated and then aged again.

dried meju: soy and siberian pea

tamari

Tamari is the liquid that gathers at the top of the compressed miso.

You can buy organic rice koji from Rhapsody Natural Foods here. I did one batch of long-term miso (more salt, less koji), and one batch of short-term miso (less salt, more koji—sweeter). Their koji comes with instructions. for making miso with soybeans, but you simply substitute the siberian peas for soybeans.

Other applications: Tempeh

Siberian peashrub + soy tempeh, wrapped in an elecampane leaf.

Siberian peashrub + soybean tempeh