Barley miso with an intense flavour and aroma built up over a two year fermentation process. Japanese chefs will often pass barley miso paste through a sieve to enhance the flavour as the barley reacts with the air. Mugi miso quickly darkens in colour on release from the packaging with no effect on flavour or quality. Stir into pasta sauces, stir-frys stocks, sauces and mayonnaise or coat a fillet of fish for 24 hours before pan frying.
Our Mugi Barley Miso is produced by Maruhide Shoyu, a producer who takes their craft seriously. This Barley Miso has a particularly intense flavour and aroma thanks to the two year fermentation period.
Available in 700g
Freeze for longer storage (12 months). Keep refrigerated once opened