Mugi Miso
Fermented soybean and barley paste with a hearty, rustic flavour. For soups and stews.
Origin and craft
Made by Marukawa in Fukui Prefecture, where they have been making miso since 1914. It ferments in cedar vats and is pasteurised after packing.
How to use
Dissolve one teaspoon in a little hot water or stock and add at the end of cooking. Use one teaspoon per 300 ml of soup. Leave to stand for 1–2 minutes.
Ingredients & allergens
Whole SOYBEANS* 35.7%, BARLEY* 29.7%, water 18.8%, sea salt 15.8%, Aspergillus oryzae enzyme < 0.03%. *Organic.
Allergens: Soy and barley (gluten).
Origin & storage
Japan. Store in a dry, cool and dark place. Refrigerate after opening.
Always check the label on the pack for the latest product information.
