Tatsumi: Amakuchi 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.

 

  “Amakuchi Mugi-miso” is good for miso soup, as a satay for grilled miso-fish, vegetable stir fry.

  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

 

 

国産大麦、愛媛産裸麦、愛媛産大豆、香川産塩を原料として、仕込んだ麦みそです。南予地方(南伊予)独特の麹歩合の高い仕込みで、麦の甘さが麹菌によって最大にひきだされた自然なやさしい甘味を備えた味噌です。初めて麦みそを食べられた方から美味しくて驚かれるお味噌です。