Clear spring organic Japanese barley miso is made using organically grown ingredients with handmade koji that is full of potent digestive enzymes to break down the beans and grains, whole soya beans that undergo long, slow cooking and natural ageing in seasoned cedar wood kegs over many months at ambient temperature. This superb miso is made by traditional methods and is fully aged in cedar wood kegs for 1 to 2 years. It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup. Miso is a very versatile seasoning and can be used to flavour soups, stews and bean dishes. Also tasty for gravies, dips, spreads and pickles. It makes wonderful dressing for salads, noodles, grains and beans, tofu, vegetable protein and grilled dishes.
Cultured BARLEY* (38%), whole SOYABEANS* (35%), sea salt, water, *organically grown