ORGANIC MISO, Barley, Country style
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Ingredients: soybeans, barley koji, sun-dried sea salt, mountain well water, koji spores. See nutrition facts below (disregard number of servings per container)
Production: This barley miso is considered a longterm miso. It is naturally aged without temperature control for 18 months through four seasons in giant four-tonne, handcrafted Cypress, Redwood or Fir barrels. This miso requires a prolonged aging period because soybeans are difficult to ferment due to their high protein and fat content. The aging period gives the Aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.
Qualities: Miso has been a staple ingredient in the Japanese diet for thousands of years. Miso is a healthy, fermented source of soy that provides a large set of available nutrients. Due to the fermentation, it is filled with beneficial, live probiotic cultures that support and balance gut bacteria.
Common Use: This miso has a strong, barley aroma that is mild and slightly sweet. It is excellent for miso soups and broths, as well as added to dressings, sauces, and marinades. Avoid boiling of miso in order to preserve the probiotic cultures.
Storage: This product is unpasteurized and should be refrigerated. Refrigerated shelf life is up to 18 months.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Organic barley miso
It was not as pictured. The photo showed it in a glass jar, which appealed to me. I am doing my best to purchase zero waste containers. What I received was just a normal plastic tub of miso master brand. I haven’t opened it yet.