Barley / Wheat
Japanese: 麦（むぎ）
Grains used in barley miso and soy sauce. Includes barley, naked barley, and wheat.
Mugi covers several grain types including barley, naked barley, and wheat. In miso making, barley is mainly used; in soy sauce, wheat plays a key role.
Compared to rice, these grains have higher protein. Roasting brings out nutty aroma. Wheat is used in soy sauce largely for this aromatic contribution. In Kyushu barley miso culture, the grain's simple sweetness adds lightness. Naked barley sheds its hull easily, making it well-suited for koji. Try it first for barley miso. Learning each grain's character is part of fermentation's joy.