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.I t adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.
Miso is a live product and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air. Simply skim off.
Miso can be used instead of salt to flavour dishes such as soups and stews. It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice.
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