Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb unpasteurised 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.
Ingredients: Cultured barley* (38%), whole soya beans* (35%), sea salt, water.