About the product
Miso is made made from fermented soybeans and a few other ingredients, and can be used to make soups and sauces. This miso has been allowed to mature for about 4 months. (Maturation periods differ depending on the ingredients and the region, but for barley miso it is generally 2 to 3 months).
Naked barley is a variety of barley that is cultivated in temperate regions (China, Shikoku, Kyushu). Because it does not do well in the cold, not very much naked barley is produced domestically in Japan.
The koji ratio for barley miso: 220% (The koji ratio of miso is the ratio of soybeans to koji in the ingredients. The koji ratio = the weight of koji materials used ÷ the weight of soybeans used × 10). The higher the koji ratio, the sweeter the miso tends to be. Our popular “koshi miso” has a koji ratio of 100%.
How to prepare
Miso in paste form is extremely strong, and can be heavily diluted and turned into soups and sauces. For example, only a few spoonfuls of miso are required to make several helpings of miso soup.To make miso soup, first make a soup broth, then mix the miso into the hot broth until it has completely dissolved. There are many different ingredients that can be added to miso soup, but the most common are strips of seaweed and tiny cubes of soft tofu. Miso soup is a great option for a quick-to-make (and healthy!) appetizer.
Ingredients & Nutrition
This product contains naked barley (Nagasaki Prefecture), soybeans, table salt, ethyl alcohol..
Calories: 1 tablespoon (18g) 36kcal
Salt Equivalent: 1.8g
This product is not suitable for anyone with allergies to soy.
The recommended shelf life for this product is 6 months.
Origin of ingredients
Origin of ingredients: barley (domestic), soybeans (Canada). Prepared and packaged in Japan.
Specialty: Additive Free, Non-GMO, Vegan, Vegetarian