Name: Organic Japanese Barley Miso Paste Pasteurised 300 G
Brand: Clearspring
SKU: Z9936FB9BA9FAA1B4A2FBZ

Ingredients: Whole soya beans* (36%), barley* (30%), sea salt, water.
* organically grown

Product weight: 300g

Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years. It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.

2023 Great Taste Award Winner - 3 Stars
In their words...

"This miso is rich in colour, unctuous and deep in umami flavour. The fermented flavour was reminiscent of blue cheese and shiitake mushroom, and the fruitiness really impressed the judges. Deep, rich and out of the ordinary."

"This miso paste packs a powerful punch! With aromas of brandy-soaked fruit loaf and intensely salty umami flavours, it is clear that a little will go a very long way with applications in cooking."

In 2023 the Great Taste Awards judged 14,195 products. Of these, only 248 achieved a 3-Star Great Taste Award (just 1.8%)!

This accolade really goes to our exceptional, fourth-generation artisanal family producer. They have been perfecting the art of miso production since 1876. They are champions of the finest quality, sustainably grown organic ingredients, with a deep respect and passion for traditional Japanese craftsmanship and great-tasting food!

What is miso?
Barley Miso ProductionMiso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.

During the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.

How should miso be stored?
Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging.

How salty is miso?
Salt plays an integral part in many fermented and pickled foods. It acts as a check to the fermentation process, creating foods with optimum nutrition but preventing them from spoiling. Miso contains enough salt to successfully control the fermentation, with the actual amount varying from 5% for lighter varieties up to 12% for stronger, darker varieties. Miso is a concentrated seasoning with considerable flavouring ability, so there is no need to use a lot of it. When substituting miso for salt, add approximately one to two teaspoons of miso for one quarter of a teaspoon of salt. This way salt intake can be lowered and full benefit gained from the flavour and nutrition of miso.

Organic Japanese Barley Miso Paste Pasteurised 300 G

Size

Storage Requirements

Shelf Life

Canderel Sweetener Tablets 8.5grams 

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Size	300 grams
Storage Requirements	Ambient(18-25 C)
Shelf Life	2 year