Country Barley Miso paste, Organic

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Due to this change you may experience a slight variation in color and flavor from previous orders.\u003c\/p\u003e"}
COUNTRY BARLEY MISO PASTE, ORGANIC MISO MASTER MISO PASTE 8 0Z
COUNTRY BARLEY MISO PASTE, ORGANIC MISO MASTER MISO PASTE 16 OZ
COUNTRY BARLEY MISO PASTE, ORGANIC MISO MASTER MISO PASTE 4 LBS
COUNTRY BARLEY MISO PASTE, ORGANIC MISO MASTER MISO PASTE 15 LBS
COUNTRY BARLEY MISO PASTE, ORGANIC MISO MASTER MISO PASTE 40 LBS

Country Barley Miso paste, Organic

  • Country Barley Miso is dark in color with a deep, rich and slightly sweet flavor
  • Aged 1 Year *
  • Unpasteurized
  • Barley miso is good for 18 about months when refrigerated
  • Country of Origin: USA

Our Guide on How to Use Miso Paste

Ingredients: Organic whole soybeans, organic handmade barley koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

* Note: Our Organic Country Barley Miso aging time has changed from 24 months to 12 months. Due to this change you may experience a slight variation in color and flavor from previous orders.

USDA Organic certification badgeCertified USDA Organic by Quality Assurance International (QAI)
Non-GMO Project certification badgeVerified Non-GMO by the Non-GMO Project
AKC Kosher certification badgeCertified Kosher by Atlanta Kathruth Commission
Plastic Neutral certification badgeCertifed Plastic Neutral by rePurpose Global
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Sale price $7.85
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Miso Master Organic Traditional Country Barley Miso paste is considered a long-term miso. It is aged naturally without temperature control for 12 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean content in relation to the barley koji (grain inoculated with aspergillus spores). With their high protein and fat content, soybeans are much more difficult to ferment than high-carbohydrate grains. As a result, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.