Name: ama mugi miso 200 g - organic
Brand: Mimiferments
Price: 12.90 EUR
Availability: InStock

bio ama mugi miso 200 g von mimi ferments

ama mugi miso 200 g - organic

€12,90

ama mugi miso 200 g - organic

€12,90 €64,50/kg

incl. taxes. Shipping costs are calculated at checkout

Full-bodied organic barley miso with delicate notes of dried plum
Traditionally matured for over 12 months in red wine barrels for a malty sweetness
Remarkably low gluten content of 80 mg/kg, laboratory-tested
Naturally rich in potassium, vitamin B1, vitamin B2, calcium and iron
Ideal as a refined marinade, for crispy yaki onigiri or as a hearty miso soup base

What makes our ama mugi miso special

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.

How to use our ama mugi miso

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.

The story behind our ama mugi miso

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.

Ingredients

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.

Shelf life

Our Ama Mugi Miso has a best-before date of 12 months from the date of filling.
Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.
Nevertheless, our products are usually edible well beyond the stated date, so please don't throw it away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.