Miso is a fermented soya paste (sometimes combined with grains), which has been known in the Far East for 1300 years because of its culinary qualities and its beneficial effect on health. Marakura Barley Miso Marakura Barley Miso is the variety that is most popular in Japan. In order to produce Marakura Barley Miso, the Osaka family selects 100% organic soya beans and uses sea salt and pure water. The natural mild taste of barley and the long fermentation in cedar wood barrels - 12 to 20 months depending on the season - give it a rich, smooth taste, causing it to be the ideal seasoning for everyday use. “Marakura”: quality guaranteed The Lima Shiro Miso and Barley Miso are supplied by the company Marakura Shokuhin, controlled by the Okada family, which has thorough know-how as regards the traditional methods for producing Miso and as regards organic agriculture, health and ecology. The Okada family prepares Miso according to simple methods, which have been developed and thoroughly tested for many generations. The company is established in the south of Japan, a region where there is plenty of pure water and where the cimate is ideal for the production of Miso.

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koji (barley* 47%, A. oryzae), soya* 24%, water, sea salt 11,3%

Percentage organic : 100%

300 g

Miso is used like a stock cube in all kinds of dishes to enhance their taste : in soups, sauces, bread spreads, vegetable dishes, vinaigrettes, etc. It is sufficient to mix a small quantity in a little water in order to facilitate its use.