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Barley Miso BIO Miso
  • Barley Miso BIO Miso
  • Barley Miso BIO Miso

Barley Miso BIO

Reference : NISEBI2

€10.05
Tax included

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined.

Barley miso is representative of Kyushu Island.

Quantity
Available

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By focusing on ingredients and natural aging process, this organic barley miso has the rich aroma and savory taste of barley.

Cereals notes are powerful, aromas strongs, fruity, gourmet and evoke fresh mushrooms and undergrowth. Palate is fruity, lightly salted and elegant, with hints of chestnut and Jerusalem artichoke.

This organic barley miso is delicious in soups, stir-fried vegetables or raw vegetable sticks. It's a remarkable base for use as a sauce stock.

This miso is perfect for marinating spareribs or simmering fish dishes. It's a secret ingredient for enhancing carbonara pasta or cheese sauce.

NISEBI2
Weight
500 g net
Packaging
Welded bag
Ingredients
organic soy beans, 24% organic barley, salt, ferment.
Storage
in a cool place (≤10°C), away from direct sunlight.
Allergenic(s)
barley
soya
Nutritional values
Per 100 g : energy 151 kcal (636 kJ) ; fat 0,8g, of which saturates 0,12g ; carbohydrate 18,4g, of which sugars 4,0g ; dietary fiber 7,6g; protein 13,7g ; salt 10,932g.
YEBISUYA

Yebisuya was founded in 1916 in the town of Iizuka, Fukuoka Prefecture.

At the age of 24, company founder Tokushige Ando changed his business model from making Japanese candles to miso! Wax tree leaves seen on the company logo date back to the company's original history.

This brewery is located in the Chikuho basin, surrounded by mountains and the Onga River, which flows through the region's granary.

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