- Also known as Mugi Miso, it is the traditional miso of rural Japan
- Made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years
- Adds a rich flavour and concentrated goodness to dishes
Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.
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Miso is a very versatile seasoning and can be used to flavour soups, stews and bean dishes. Also delicious for gravies, dips, spreads and pickles. It makes wonderful dressing for salads, noodles, grains & beans, tofu, vegetable protein and grilled dishes.
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