Mugi Miso

Mugi Miso, or barley miso in Japanese, matures with us for 8 to 12 months depending on the season, until it has developed its characteristic flavor. Thanks to the distinctly fruity taste of the barley koji, unique aromas reminiscent of ripe fruit emerge during the fermentation process. The relatively high bran content of the barley used results in an especially robust, nutty flavor.

Mugi Miso is rich in valuable dietary fiber, B vitamins, and minerals.

Our products are carefully crafted from high-quality organic raw materials in accordance with Bio Suisse standards. Gentle processing and natural fermentation not only create unique flavor profiles but also valuable probiotic properties, making Koji, Miso & Co. especially wholesome.

As a base for soups, sauces, marinades, and for enhancing braised dishes.

Note: This product is unpasteurized – and that’s exactly what makes it so good and special!
As a result, its color, texture, and flavor may change over time. This is completely normal and safe to consume. To prevent the packaging from swelling, the product should be stored at 4–8 °C.

The cultivation of barley in the southern and warmer regions of Japan (Kyushu, Shikoku, Chugoku) began more than 1,000 years ago, along with the production of Mugi Miso. Since barley cultivation was much less labor-intensive than rice, the price was correspondingly lower. As a result, miso made from barley was long regarded as an affordable alternative and thus accessible to poorer populations.

Due to its strong, more pungent flavor and coarse texture, its popularity declined over the years, so that today barley miso accounts for only about 11% of all miso produced in Japan.

SOYBEANS*(CH), Barley*(CH), Alpine Salt (CH), Water, Aspergillus oryzae(JP)

*All agricultural ingredients come from organic farming.

Certification CH-BIO-038