MUGI MISO (Barley Miso)

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<What is it?>
It’s a type of fermented soy been paste mainly produced on Kyushu and Shikoku islands. It’s made by fermenting soybeans, with barley malt. It’s sweeter and lighter in colour than other kinds of miso.

<How is it used?>
It can be used just as other types of miso—miso soup, sauces, dips, marinade, hot pot dishes— but I personally recommend it for preparing miso ramen, marinade for pork and miso dips.

<Other features>
The biggest difference between normal miso and barley miso is the type of malt used for production.

*Normal miso: Rice malt, soybeans, salt
*Barley miso: Barley malt, soybeans, salt

Fermentation period is typically shorter with barley miso, as it’s produced in warmer areas of Japan.

*Normal miso: 1 year
*Barley miso: 3 to 6 months


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