Mugi Miso + Mimasa Barley, is made with soy mixed with barley and is characterized by having a sweet taste, despite the fact that sea salt is also used in its preparation. It is made from soybeans mixed with barley and is characterised by its sweet flavour, although sea salt is also used in its preparation. Koji (Aspergillus oryzae) is first mixed with the barley and, once fermented, it joins the soybeans. Mimasa's mugi miso ferments for 18 months following centuries-old traditional methods, in cedar barrels at room temperature. During fermentation, the enzymes and bacteria in koji are activated and, to prevent oxidation, heavy stones are placed on top of the barrels to crush the mixture and separate the miso paste from the air and speed up fermentation. Mimasa mugi miso only uses natural ingredients (non-GMO soybeans, barley, water, sea salt, potato starch and koji seed), which are grown without the use of fertilizers or other chemicals. The result is a product with a unique aroma and quality, rich in nutrients. Misos in which the fermentation process is accelerated with heat lose these nutrients. The same occurs when preservatives and colorants are added. Digestive enzymes and amino acids can only be found in miso that has been naturally fermented for at least a year, subject to seasonal temperature fluctuations. Soybeans, the main ingredient in mugi miso, are rich in protein but difficult to digest. In miso, soy protein is broken down into amino acids during fermentation, which not only makes it easy to digest, but also helps the digestive system and replenishes intestinal flora. Miso is the healthiest and easiest to assimilate form of soy protein. The entire soybean, including the skin, is used in its production. Thus, miso has the added benefit of substances such as saponin, linoleic acid and lecithin, which help dissolve lipoproteins attached to blood walls. Therefore, miso helps prevent high blood pressure, lipid accumulation in plasma and strokes. It also helps maintain the elasticity of blood vessels. It is recommended to take especially as a condiment in soups, pates, legumes and cereals. It is usually added when we have finished cooking a dish and have turned off the heat. Then we dilute a small teaspoon of Mimasa mugi miso per serving in the soup or broth. Let it rest for a few minutes and we can serve. You can also prepare delicious pates by mixing with organic tahini and water, or use as a dressing in sauces. Keep in mind that it is not necessary to add salt because it is already a seasoning that has salt. Therefore, it costs a lot to spoil, but if we live in a warm place it is better to put it in the fridge once the container is opened. Being a ferment, it should not be boiled, since otherwise it would lose its properties.