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Mugi miso fermented for 1 year, from organic agriculture.
Unpasteurized barley miso, made in Japan.
Whole SOY*(36%), BARLEY*(30%), water, sea salt, ferment: Koji Aspergillus Oryzae. (*) from organic agriculture. Product without the use of GMO, in accordance with organic production methods.
Barley miso can be used as a base ingredient for miso soup or added at the end of cooking in place of salt. Store in a cool, dry place, away from direct sunlight.
Mugi miso fermented for 1 year, from organic agriculture.
Unpasteurized barley miso, made in Japan.
Whole SOY*(36%), BARLEY*(30%), water, sea salt, ferment: Koji Aspergillus Oryzae. (*) from organic agriculture. Product without the use of GMO, in accordance with organic production methods.
Barley miso can be used as a base ingredient for miso soup or added at the end of cooking in place of salt. Store in a cool, dry place, away from direct sunlight.
