Barley Miso (Mugi-miso)
Barley miso (Mugi-miso)
Japanese: 麦味噌
Miso made with barley or naked barley koji. Widely produced in Kyushu, Shikoku, and Chugoku regions, with distinctive barley aroma and sweetness.
Mugi-miso is made with soybeans and barley (or naked barley) koji. The larger koji grains are visible in the finished miso. Compared to rice miso, it has more pronounced sweetness and toastiness with a lighter character. Widely enjoyed in Kyushu, Shikoku, and Chugoku regions, it is especially established as the everyday miso in Kagoshima and Nagasaki. The rich barley aroma is a personality nurtured by warm southern climates. In miso soup, barley grains float visibly, giving a rustic warmth. It is essential as the base for hiya-jiru, a Miyazaki specialty. This is a generous-flavored miso nurtured by warm climates.