Recipe suggestions Mugi Koji fresh

Mugi koji Fresh 100g

Barley groats 200g

Water 150ml

Wash the barley groats, soak them for 30 minutes and cook them as usual. Let the groats cool to below 60C and mix with mugi koji fresh and water. Keep the whole thing warm at 55C for half a day.

Mugi koji fresh 250g

Salt 100g

Soybeans 250g (dry weight)

Cooking water approx. 50g

Wash the soybeans and soak them overnight. Then steam them until the beans are soft. Keep some of the cooking water.

Mash the soybeans and mix well with mugi koji fresh and salt. Add a little of the cooking water to make the mixture smooth. Makes about 1kg of miso. Leave to mature in a sterile glass container for up to a year.