Mugi Miso

Mugi Miso 632

Hayakawa makes a variety of fermented foods using koji and was founded in 1885.

The barley miso is a very rare type of miso, popular in the Kyushu area, made from barley, soybeans, and salt. It is rich in dietary fiber, and requires a different and more challenging process of fermentation technology from other miso to produce the koji. Umami rich, nutty, earthy and robust, it is not overly salty and has a creamy texture.

Use it to add richness to soups, stews, marinades, glazes and dressings.