Discover all the secrets of miso: origin, varieties, benefits, recipes, and tips for cooking or making it at home. A complete guide to this Japanese fermented paste.
Miso is a fermented soybean paste that has been used in the Far East for over 1300 years to add flavor to dishes, and is known for its high quality protein. Mild Barley Miso is a dark barley miso, made from soybeans and barley, with sea salt. It undergoes a traditional fermentation of 12 to 20 months. The natural sweetness of the barley determines the taste. It is the most popular miso in Japan: because it is milder in taste than Hatcho Miso, it is used every day. Mild Barley Miso is rich in high quality protein.
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Barley Miso
6.24 €
-15%
for K+ members7.34 €24.47 €/Kg