Mugi miso is made with soy mixed with barley and is characterized by having a sweet taste, although sea salt is also used in its preparation. The koji (Aspergillus oryzae) is first mixed with the barley and, when it has fermented, is joined with the soybeans. The manufacturing process is divided into four steps: the first is the preparation of the koji, then the preparation of the soybeans, the process of mixing the koji with the soybeans, and finally the fermentation of the miso. Soybeans are prepared by washing and soaking. Its size increases 2.2 times. Later they are steamed, left to cool and mixed with the koji and sea salt. The entire mixture is then ground up.
In a traditional way, it is taken especially as a condiment in soups, pâtés, legumes and cereals. Usually it is added when we have finished cooking a dish and we have turned off the heat. Then we dilute a small teaspoon of MIMASA mugi miso per serving in the soup or broth. We let it rest for a minute and we can serve. Delicious patés can also be prepared by mixing it with MIMASA's organic tahini and water, or used as a topping in sauces.
Keep in mind that it is not necessary to add salt to MIMASA mugi miso, as it is already a seasoning that has salt. For this reason, it takes a lot for the MIMASA mugi miso 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, as otherwise it would lose its properties.
Soy, the main ingredient in mugi miso, is rich in protein, but difficult to digest. In miso, soy protein breaks down into amino acids during fermentation, which not only makes it easy to digest, but also helps the digestive system and repopulates the intestinal flora.
Miso is the healthiest and easiest way to assimilate soy protein. In its manufacture, the entire soybean grain is used, including the skin. In this way, miso has the added benefit of substances such as saponin, linoleic acid and lecithin, which help to dissolve the cholesterol attached to the blood walls. Therefore, miso favors the prevention of high blood pressure, the accumulation of lipids in the plasma and strokes. It also helps to maintain the elasticity of the blood vessels.
Vitamin B2 obtained from koji promotes the reduction of oxidation in the body, while its contribution of vitamin B12 helps blood formation and reduces mental fatigue. The vitamin E in soy helps to inhibit lipid peroxidation, causing an anti-aging effect. Saponin also contributes to this, which also favors the prevention of hardening of the arteries and liver diseases. On the other hand, the enzymes of the koji seed, the ferments and the lactic acid bacteria help digestion.
Isoflavones from soy deoxidation relieve stiffness in the neck and shoulders. They also promote the prevention of breast cancer. The choline in soy helps to prevent fatty liver and aging. In the 17th century, it was discovered that pipes were cleaner of traces of nicotine if they were rinsed with miso soup and not just with hot water. It is now known that the B vitamin in miso helps eliminate harmful substances in tobacco and also protects the throat.
In 1945, in Nagasaki, Japan, after the atomic bomb was dropped, Dr. Tatsuichiro Akizuki, director of the Urakami Dai-Ichi Hospital (now called St. Francis Hospital) saved many lives by eating brown rice and miso soup with seaweed. Dr. Hiromitsu Watanabe, from the Research Institute for Radiation, Biology & Medicine, Hiroshima University, extensively studied the protective effect of miso on both radiation and cancer. Other researchers have joined these studies and currently we can affirm that miso favors the discharge of radioactive substances in the body and, in addition, HEMF, the antioxidant substance of miso, favors the elimination of cancer cells caused by radioactivity.
Mugi miso is made with soy mixed with barley and is characterized by having a sweet taste, although sea salt is also used in its preparation. The koji (Aspergillus oryzae) is first mixed with the barley and, when it has fermented, is joined with the soybeans. The manufacturing process is divided into four steps: the first is the preparation of the koji, then the preparation of the soybeans, the process of mixing the koji with the soybeans, and finally the fermentation of the miso. Soybeans are prepared by washing and soaking. Its size increases 2.2 times. Later they are steamed, left to cool and mixed with the koji and sea salt. The entire mixture is then ground up.
Most of the mugi miso is made in southern Japan, especially on the island of Kyushu. Its protein content is higher than in rice, which makes it taste more intense than kome miso. In the past, koji began to be prepared with barley because it better stabilized the miso and prevented it from spoiling with changes in temperature.
MIMASA mugi miso ferments for 18 months following centuries-old traditional methods, in cedar barrels at room temperature. During fermentation, koji enzymes and bacteria 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.
Only natural ingredients (non-transgenic soy, barley, water, sea salt, potato starch and koji seed) are used for the production of MIMASA's mugi miso, for which no fertilizers or other chemical products have been used. The result is a product with a unique aroma and quality, very rich in nutrients. The same ones in which the fermentation process is accelerated with heat lose these nutrients. The same happens when preservatives and colorants are added. Digestive enzymes and amino acids can only be found in naturally fermented misos for at least more than a year, subject to seasonal fluctuations in temperatures.
Soy beans 42%, barley 35%, sea salt 18%, water 5%, koji seed (Aspergillus orizae) 0.004%, potato starch 0.038% (natural preservative).
NOT PASTEURIZED.
Container of 300g
