Condiment
Barley Miso
A tier
Barley miso (mugi) uses barley koji: rustic, slightly malty, often medium-dark, a Kyushu and country style. It tastes more of grain than white rice miso does. Good with root vegetables and grilled fish. It is not hatcho (all soy) and not sweet white. Some country mugi is quite salty.
Track this ingredient
Unit
Characteristics
Preparations
Country SoupGrilled FishRoots
Traits
Barley KojiCountryGrainKyushuMalty RusticNot All SoyRusticSalty Possible
History
JP
Barley-growing regions made mugi miso as a farmhouse paste.
JP
Kyushu barley miso stayed a regional staple beside rice miso.
Craft mugi miso reached export as a malty alternative to shiro and aka.