LIMITED NUMBER AVAILABLE
This miso has the longest fermentation time, which is 3 years old +,
and it has a darker colour and a more concentrated depth flavour.
(The picture on the right shows that much darker colour,
left is 18 months old barley miso)
Our usual Barley miso is 18 months+.
Ideal for use:
1. Miso butter: Mix with unsalted butter
(The ratio is 2parts of Unsalted butter: 0.5parts of Miso)
2. Marinades for red meat
3. Make a dip with it
(The ratio is 2 parts of Mayonnaise, 0.25-0.5parts of miso)
and more
-Barley (Mugi) Miso- 300g
It is made from barley koji, soybeans, and salt.
We are using Barley from Burrum biodynamic, VIC.
Our barley miso fermented for over 18 months created a rich flavour but was still milder and slightly sweet.
Here are more details
・Using Australian soybeans, 99.9% of Australian Ingredients
・Naturally Fermented(3 years +)
・No Artificial colour/ preservatives
・No MSG/ Chemicals
・GMO Free
・Vegetalian/ Vegan friendly
・Pasteurized
It's the same as another type of miso.
We hope you enjoy the difference in the taste.
[ Ingredients]
Organic Pearl Barley(Burrumbiodynamic, VIC),SOYBEAN, Salt,
Koji Starter(Aspergillus Oryzae)
CONTAIN: SOYBEAN, BARLEY
MAY CONTAIN: SESAME SEED
[Quantity]
300g
[Indication]
Approx 18 bowls of Miso Soup
[How to store]
Miso is shelf stable or can be kept refrigerated for best results.
- Delivery options-
Please see the Shipping Policy ←Please click here for more details
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$16.00Price
Out of Stock
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