December 1st, 2010 by admin
Mugi Miso is used primarily by the Japanese rural population and cherished to be very nutritious and healthy food. Mugi miso is also called Barley Miso, because it is produced using barley.
Mugi Miso Production
The barley is added to the koji and then this mixture is fermented in wooden barrels, together with the soybeans. The fermentation with Koji fungus takes 1 to 2 years.
Mugi miso is very rich in minerals and is therefore extremely important for health.
Due to the fermentation process, the minerals from the body are absorbed even better.
Taste And Use
Mugi miso has a very good taste and this is not particularly unusual.
Therefore, Mugi miso is suitable for many different dishes and also for the European Cuisine.
Mugi miso is used in soups, sauces, fish and vegetable dishes. It is also very good as a spread.