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