Also known as Mugi Miso, is the traditional miso of rural Japan. It is made by traditional methods and is fully aged in cedarwood kegs.
300g unpasteurised glass jar
Ingredients: Cultured barley* (38%), whole soya beans* (35%), sea salt [8], water. *organically grown
300g pasteurized pouch pack
Ingredients: Cultured barley* (48%), whole soya beans* (32%), sea salt, water. *organically grown
Available in a 300g unpasteurised glass jar and a 300g pasteurized pouch pack
Producer – Sendai Miso Shoyu Company [9]
Brown Rice [10] Miso
Also known as Genmai Miso, is made using traditional methods and is fully aged in cedarwood kegs. It has a similar property to Barley Miso but with a slightly sweeter taste.
Ingredients: Whole soya beans* (46%), cultured brown rice* (33%), sea salt, water. *organically grown
Available in a 300g unpasteurised glass jar and a 300g pasteurized pouch pack
Producer – Sendai Miso Shoyu Company [9]
Hatcho Miso [11]
Widely known and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with 80% more protein and 25% less salt than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using cedarwood kegs to fully mature.
Ingredients: Cultured whole soya beans* (65%), water, sea salt, roasted barley flour*. *organically grown
Available in a 300g unpastuerised pouch pack
Producer- Hatcho Miso Company
Sweet White Miso
It is a short-aged Kyoto style miso with a wonderful creamy richness and slightly salty sweetness. Made in small batches to maintain its special quality. Its light colour may darken over time due to natural ageing, but this does not alter its flavour. Try using a little in mashed potato instead of milk, or in creamy soups instead of dairy cream.
Ingredients: Cultured rice* (63%), whole soya beans* (24%), water, sea salt. *organically grown
Available in a 250g pasteurisd pouch pack