Mugi Miso
Unpasteurised
Unpasteurised fermented soybean and barley paste with a hearty, rustic taste. Add it to soups and stews.
Origin and craft
Made by Marukawa in Fukui Prefecture, with a miso-making tradition dating to 1914. It matures for about a year in cedar vats and remains unpasteurised.
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.
