It is also known as mugi miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood 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.
Cultured barley* (48%), whole soya beans* (32%), sea salt, water.*=Organically grown.