Tatsumi: Chu-kara Mugi-miso (Tsubu) 700g

INGREDIENTS: BARLEY, SOYBEANS, SALT, WATER, ALCOHOL(1.5%)

 

  This barely miso is fermented using locally made barley(95%) and soybeans(5%) from Ehime and salt from Kagawa. The natural and gentle sweetness from the barley is specific to the Nan-yo area of Ehime and is  characteristic of tatsumi miso. In Japan it is common to use soybean miso. It is rare to have miso made 95% of barley and is what makes it special of the Nan-yo area miso.

 

  “Chu-kara Mugi-miso” is good as a dip for vegetable sticks(cucumbers taste best)

  You can mix part amakuchi and chukara to make your miso soup.

When making miso soup as a guide( 2 serves)= 30g of miso to 300cc of stock/ dashi