The addition of barley to this rice miso intensifies the flavour. Japanese chefs will often pass barley miso paste through a sieve to enhance the flavour as the barley reacts with the air. Excellent for a rustic miso soup with character and depth this miso can also be used to marinate meat, fish and vegetables and can be added to any soup where depth and umami richness is called for. Pair with our Kombu or Dashi for an excellent quality miso soup.
Tsurumiso are located on the banks of the Yanagawa River in Fukuoka prefecture, the company has over 140 years of experience and knowledge handed down over generations. Their goal is to create exceptional miso but also “a taste that you won't get tired of”. Ingredients are carefully selected and all sourced from Japan, including all natural salt, no additives are used.
Available in 500g
Store in a cool, dark place. Refrigerate once open.
- But..... What is miso? How is miso made? Learn all about it in Part 1 of our blog all about miso
- And... What are the different types of miso? We explain it all in Part 2
- How to make miso soup? See our simple guide