Organic barley red miso paste, long fermented unpasteurized*
Organic barley red miso paste, long fermented unpasteurized*
Réference : NISYAB5
This miso has a lively and specific aroma from malted barley.
*Organic product certified by FR-BIO-01
Réference : NISYAB5
This miso has a lively and specific aroma from malted barley.
*Organic product certified by FR-BIO-01
By mixing it with rice miso, it adds a nice flavor to the dishes.
Our perfect combination : It goes very well with fish, seafood and meat. Examples: miso vinaigrette (soy milk, barley miso, vegetable oil, honey, rice vinegar), grilled fish, chicken or pork with ground ginger and sweet barley miso.
Organic production pioneer in Japan
For more than a century, Yamaki Jozo has been using traditional artisanal production methods to create soy sauce and miso. Their workshops are located in the hills overlooking the city of Saitama in northern Japan. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. Japanese soy is high in protein, less fat, sweet after steaming.
Japan has four well-defined seasons: spring, summer (high temperature and humidity), autumn and winter (low temperature). Taking advantage of these characteristic seasons. Particularly low temperatures in winter and high temperatures in the summer (with very high humidity) are ideal conditions for producing quality soy sauce, a pillar of Japanese cuisine, as well as a high quality miso.