Mugi miso pea organic

Mugi miso: powerful flavoring of pea and barley

Miso is a Japanese fermented paste, popular in countless dishes. It is traditionally made from soybeans, salt and kōji (a fungus that promotes fermentation). Sometimes rice, barley or other grains are also added. The flavor is savory and rich in umami, perfect for soups, marinades, dressings and sauces.

What makes mugi miso special?

Mugi miso is made with barley instead of rice. It matures for six months to a year, giving it a deep, characterful flavor. In this variety, traditional soy has been replaced with fermented pea, creating a unique flavor profile.

Traditional process, new flavors

Our mugi miso was developed by experts in koji, miso and garum. Already appreciated by top chefs, this passion product is now available to you. Thanks to their focus on a careful process and the best ingredients, these European miso chefs have even won taste tests in Japan, the birthplace of miso.

How do you use mugi miso?

The long aging process gives mugi miso a powerful flavor, ideal for soups and sauces.

• Add 1 teaspoon of miso paste per 200 ml of water or sauce.

• Adjust the amount to taste.

• Pairs wonderfully with seafood dashi or an umami-rich mushroom miso soup.

Shelf life and storage tips

• Our mugi miso is not pasteurized, so the fermentation process continues and the flavor changes over time.

• The expiration date is on the package and remains the same regardless of whether the jar has been opened.

• Keep the miso refrigerated to slow fermentation and preserve the flavor longer.

• Always use a clean spoon to keep the bacterial culture intact.

Ingredients

Dried BARLEY* (29%), dried peas*, water, sea salt*, aspergillus oryzae (*) from organic farming.

Allergens

This product contains the following allergens: gluten(barley), gluten.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.