Mugi Miso Organic Nature's Glory 350g

 

Product of Health Excellence

Mugi Miso is made with barley koji, soybeans and sea salt. Duly certified organic by OCIA. The fermantation of Mugi Miso is more active than of Hatch miso and therefore matures more quickly , requiring between one to two years. It is perhaps the most appealing of all the misos taste, suitable for both summer and winter cooking, and pleasing to both young and old. As barley contains both protein and starch, the barley koji produces both proteolytic and amyloytic enymes. The proteolytic enzymes reduce protein to amino acids, while the amylolytic enymes convert starch to sugar and further fermented by yeast to produce alochol and ether. This account for the mild aroma of Mudi Miso and is also the highest in minerals of all the misos


PRODUCT OF JAPAN