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MUGI MISO WITH BARLEY (ORGANIC)
Mugi miso made with barley koji, soybeans and seasalt, duly certified organic by OCIA. The fermentation of Mugi miso is more active than that of Hatcho miso and therefore matures more quickly, requiring between one to two years. It is perhaps the most appealing of all misos in taste. Suitable for both summer and winter cooking and pleasing to both young and old.
As barley contains both protein and starch, the barley koji produces both proteolytic and amylolytic enzymes. The proteolytic enzymes convert starch to sugar and being further fermented by yeast to produce alcohol and either. This accounts for the mild aroma of Mugi miso and is also the highest in minerals of all the misos.
Ingredients: Organic soybeans, water, barley sea salt and koji.
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