MISO BARLEY Unpasteurized

Unpasteurized "Onozaki" Organic Barley Miso

Barley soybeans, sea salt, water, koji (Aspergillus orizae)

Made with fermented barley, soybeans and sea salt, it is the sweetest and most suitable miso for making everyday soup. It is recommended to use in soups, for broths, soups and as a base for numerous creams. It gives a slightly salty and full-bodied flavor. Miso soup: finely chop a carrot, a spring onion and a stalk of celery, cook in cold water with a piece of wakame seaweed, for about 10-15 minutes. Add the miso without boiling it, serve hot with chopped parsley

INGREDIANTS

* soy, * barley, Atlantic sea salt, water, Koji: aspergillus orizae. * from organic farming

FORMAT

390g jar.