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Description

naturally fermented, raw, vegan, handmade in Berlin

Our organic Ama Mugi Miso develops a delicate sweetness during its twelve-month maturation and enchants with a malty, gentle scent and notes reminiscent of plums. Mugi means barley in Japanese and is a very popular grain in Japan. Unlike conventional Mugi Miso from Japan, our barley miso has a particularly high proportion of barley koji, which gives it an intense flavour. In contrast to our Ama Miso, it has a heartier taste and a fuller body.

Very low gluten content:

Although we use barley for this miso, the gluten content of this miso is very low. We have had the gluten content of our Ama Mugi miso tested in the laboratory - 80 mg per kilogram was still detected. This means that although this miso is not gluten-free, its gluten content is significantly lower than expected.

According to EC Regulation 41/2009, foods with a gluten content of 100 ppm or less may be labelled as ‘very low gluten content’ in the European Union.

The depth of flavor and plum-like aroma of sweet barley miso bring out the taste of ingredients in a special way. Ama Mugi Miso harmonizes with pork, both as a marinade and in aromatic sauces for other meat dishes. It adds an intense umami flavour to Yaki Onigiri. Ama Mugi Miso is an ideal base for miso soup, can be used as a dip and in spaghetti sauces.

You may also like to try our Gonen Mugi Miso – a barley miso that has been aged for five years.

The tradition of barley miso production originated around a thousand years ago in the Kyushu region in south-west Japan. Due to the challenging conditions for growing rice, barley miso became the preferred seasoning paste there.

Our barley miso has numerous health benefits. Compared to rice miso, our barley miso has more potassium, twice as much vitamin B1 and B2, and three times as much calcium and iron. The beta-glucan fiber contained in Ama Mugi Miso can support the intestines in many ways by regulating blood sugar levels, lowering cholesterol levels, softening the stool, and promoting the absorption of soluble fiber from vegetables.

Barley miso not only contains plenty of fiber, but also an abundance of health-promoting enzymes. The amylase enzymes convert starch into sugar, while the protease enzymes break down proteins into amino acids. These enzymes are crucial for digestion and help to absorb nutrients efficiently.

Barley* 48% (Middle Franconia), soybeans* (Erding), sea salt (Mallorca), water, A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Ama Miso Miso has a best-before date of 12 months from bottling, but generally has a much longer shelf life. Over time, it can darken and develop a more intense flavour, especially when stored at room temperature. To preserve its original colour and mild flavour as much as possible, we recommend storing it in the refrigerator.

ama mugi miso 200g

ama mugi miso 200g

€12,90 EUR
€12,90 EUR
€64,50 kg
Sale Sold out
Taxes included. Shipping calculated at checkout.
  • Rich and full-bodied flavour
  • Notes of malt and prunes
  • Ideal for savoury dishes
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Beschreibung

naturally fermented, raw, vegan, handmade in Berlin

Our organic Ama Mugi Miso develops a delicate sweetness during its twelve-month maturation and enchants with a malty, gentle scent and notes reminiscent of plums. Mugi means barley in Japanese and is a very popular grain in Japan. Unlike conventional Mugi Miso from Japan, our barley miso has a particularly high proportion of barley koji, which gives it an intense flavour. In contrast to our Ama Miso, it has a heartier taste and a fuller body.

Very low gluten content:

Although we use barley for this miso, the gluten content of this miso is very low. We have had the gluten content of our Ama Mugi miso tested in the laboratory - 80 mg per kilogram was still detected. This means that although this miso is not gluten-free, its gluten content is significantly lower than expected.

According to EC Regulation 41/2009, foods with a gluten content of 100 ppm or less may be labelled as ‘very low gluten content’ in the European Union.

The depth of flavor and plum-like aroma of sweet barley miso bring out the taste of ingredients in a special way. Ama Mugi Miso harmonizes with pork, both as a marinade and in aromatic sauces for other meat dishes. It adds an intense umami flavour to Yaki Onigiri. Ama Mugi Miso is an ideal base for miso soup, can be used as a dip and in spaghetti sauces.

You may also like to try our Gonen Mugi Miso – a barley miso that has been aged for five years.

The tradition of barley miso production originated around a thousand years ago in the Kyushu region in south-west Japan. Due to the challenging conditions for growing rice, barley miso became the preferred seasoning paste there.

Our barley miso has numerous health benefits. Compared to rice miso, our barley miso has more potassium, twice as much vitamin B1 and B2, and three times as much calcium and iron. The beta-glucan fiber contained in Ama Mugi Miso can support the intestines in many ways by regulating blood sugar levels, lowering cholesterol levels, softening the stool, and promoting the absorption of soluble fiber from vegetables.

Barley miso not only contains plenty of fiber, but also an abundance of health-promoting enzymes. The amylase enzymes convert starch into sugar, while the protease enzymes break down proteins into amino acids. These enzymes are crucial for digestion and help to absorb nutrients efficiently.

Barley* 48% (Middle Franconia), soybeans* (Erding), sea salt (Mallorca), water, A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Ama Miso Miso has a best-before date of 12 months from bottling, but generally has a much longer shelf life. Over time, it can darken and develop a more intense flavour, especially when stored at room temperature. To preserve its original colour and mild flavour as much as possible, we recommend storing it in the refrigerator.