Our high-quality unpasteurized barley miso is carefully made according to a traditional recipe and aged in cedar wood barrels. Also known as Mugi Miso, it is the traditional miso of rural Japan. This magnificent miso is made with traditional methods and fully aged in cedar wood barrels for one or two years. It provides an intense and concentrated flavor to sauces, baked dishes, soups, and legumes. It is also an excellent miso soup. What is miso? Barley miso productionMiso is a traditional Japanese fermented staple food and condiment made from different types of grains, but mainly soy and a unique fermentation culture, koji. During the 18 years that Clearspring's founder, Christopher Dawson, lived in Japan, he became an expert in miso quality, and the Clearspring range is his selection of the best traditionally made Japanese miso. All traditional fermented Japanese miso is prepared by cooking the best organic ingredients (soy and whole grains) and combining them with a koji culture (grains or soy inoculated with Aspergillus oryzae mold spores), sea salt, and water. It is then naturally aged in cedar wood barrels for many months at room temperature. The enzymes of koji, along with natural yeasts and bacteria, gradually break down the complex grains and beans into amino acids, fatty acids, and simple easily digestible sugars. The resulting miso has rich and complex flavors, with a rich umami, the fifth taste. Miso can be used instead of salt to flavor dishes such as soups and stews. It pairs well with ingredients like ginger, garlic, rice vinegar, tahini, and citrus zest and juice. One teaspoon of miso seasons approximately one cup of liquid. Dissolve it in a little water and add it towards the end of cooking. Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or in the refrigerator. However, this depends on climatic conditions and personal preferences. High temperatures promote greater fermentation, which, although not harmful, darkens the color and alters the flavor of the miso, as well as causing pressure to build up inside the container. Miso is a living product and continuous fermentation can cause the lid to bulge. Even so, it can be consumed without any problem. Exposure to air can cause harmless white yeasts to appear. Simply remove the foam.