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Umami craftsmanship

Swedish grown KRAV organic fava beans

Everyone knows broad beans, but fava beans or field beans are not so well known. It is a smaller variety that grows well in Sweden. And just as importantly, it tastes good! Make a delicious bean patty or hummus with (instead of tropical chickpeas). We have blogged various recipes with fava beans.

See recipe

favabönor

Umami flavor from fava beans

Miso

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

Njordstorps Miso is of the highest quality and is made according to a traditional Japanese recipe, but we substitute the raw materials with Swedish grown.

Long process

The production of miso involves a long maturation process, resulting in a fantastic product that is rich in flavor and nutrition. Miso is particularly a good source of proteins and healthy fatty acids.

Njordstorps Tamari

Tamari is usually a soy sauce that has a rich and complex salty flavor. The sauce is made from soybeans according to an ancient Japanese tradition, where the soybeans undergo a long aging 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 believe that the flavor becomes even more complex with a lot of freshness and umami in it.

Perfect in various dishes, dipping sauces, and marinades.

Usage:

Miso is a fantastic flavoring agent with elements of sweetness, salt, and a lot of umami. Umami is especially sought after in vegan cuisine, as well as for marinating various products. Miso is very suitable for well-known miso soup, sauces, stews, and vegetable dishes.

Fava Bean Tempeh

KRAV-certified Swedish-grown fava bean tempeh.

We produce natural and smoked tempeh.

tempeh av favabönor

Swedish Tempeh – a natural alternative to meat


Njordstorp's meat replacement product based on fava beans is a craft tempeh. Tempeh made from Swedish-grown fava beans instead of imported soy gives a nutty flavor. Tempeh is particularly healthy due to fermentation (B12) and is easily digestible as a vegetarian alternative. Season as you like and fry in oil. It will then have a crispy crust with a juicy inside and become completely irresistible. Tempeh is a traditional product that originates from 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, tempeh was introduced in the USA, where there began to be more interest in alternatives to the resource-wasting American meat diet.

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

Tempeh can be used in cooking much like one would use meat or fish. The most common cooking methods are perhaps frying, stir-frying, deep-frying, or boiling. Fried tempeh tastes quite similar to pork, and most people enjoy the flavor of tempeh. Use it, for example, in tacos, lasagna, pasta, wraps, or burgers.

We have various tempeh products in our online store and products to start making tempeh yourself at home. You can find tempeh recipes here…

Handling Instructions

Njordstorp's tempeh is a living, cultivated food that comes fresh, chilled, or frozen to slow down fermentation without destroying all the beneficial probiotic stimulators (commercial tempeh is mostly pasteurized, making it hard and bitter).

We recommend keeping our tempeh frozen to maintain a mild flavor (otherwise, the flavor will develop to strong). It will retain freshness for up to 6 months in the freezer.

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

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

Exciting food projects with tasty results.

See bean products