Barley Miso Kit – 3 kg


Barley Miso is made after a fermentation of 6 months and contains 10% salt.
The manufacture of barley Miso can be done all year round, but fermentation must be done in a room without large temperature differences.
When the fermentation of your barley Miso is complete, you can keep it cool for 2 years.
Barley miso accompanies all types of miso-based preparations, but it also seasons salad sauces with intense tastes, successfully marries “Nimono” stewed dishes, pork, beef or vegetable marinades and is also very good for Miso soup with its “dashi” broth.

Recipe for making barley miso.pdf



Ingredients: Barley Koji, Soy, Guérande Salt.
Our kits come with a recipe. The ingredients are packaged separately in vacuum bags and stored for 1 year in a dry place, protected from the light, for salt and soy, and cool for koji.

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