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Barley Miso

Barley Miso, or ‘mugi miso’, has been fermented and prepared with barley, resulting in a distinctive miso with a wholesome aroma and a fairly mild flavour. Barley miso has generally been through a fermentation period of about one year, resulting in an earthier and less sweet miso than the more widely used white miso pastes. It is most popular in Kyushu, south Japan, and is considered a prime example of countryside cuisine. To find out more about different types of miso, take a look at japancentre.com's miso guide.

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