This item is pre-order by MONO MONTHLY. Please check how it works before ordering. The order will be sent after your purchase, and the companies will ship from Japan. the expected delivery is early July, 2021.
If you want to buy other products from Mono Japan Shop, please order separately as the delivery date is different.
The raw materials are naked barley (Hadakamugi, in Japanese) from Ehime or Kagawa prefecture and salt made in Kagawa. In general, barley miso is widely enjoyed by locals in Kyushu region, Yamaguchi and Ehime prefecture, but it's hard to find miso makers that make 100% barley koji miso without using soybeans. When you hold a bag of Ii Shoten's miso, the first thing that draws your attention is of course the very light color, but then in a next moment the soft and nostalgic aroma hits your nose, leaving a lingering sweetness behind. The aroma escapes from the tiny holes they made on the bag for degassing.
What gas!? you might think, but all miso in the world goes through this process of fermentation in which microorganisms metabolise the nutrients and release some gas on the way. All fermenting miso "breathe" this way and many breweries decide to take an extra step to stop it for distribution. However, Ii Shoten strictly sells their miso without taking the step because they want to keep their product as natural as possible, additive-free and unheated.
This means that the fermentation is still ongoing even when you receive this miso. The salt content is 7.3%, which is a little lower than the standard barley miso, and it works best to bring out the sweetness that is developed from their naked barley koji. Getting more curious about the taste? It is as sweet as shiro miso, but more funk and earthy. Usually it's the soy that contributes to the deep flavour in miso but you will be surprised that Ii Shoten's barley miso is packed in richUmamithat comes later. You probably wouldn't even wonder whether there is soy in it or not. The after flavor also contains a very subtle fresh acidity that makes you addicted to try another bite. It's perfect for the coming summer, not only for miso soup, but also in dips, sauces and as a hidden flavour enhancer in dessert making. The miso is alive! Enjoy this new and nostalgic flavor on your table.
If there is a damage to the product shipped to you, please email us email@example.com a clear photo of the damaged product. We will give you a refund after confirming the damage. In this case, there is no need to return the product to us.
This is a Mono Monthly collaboration edition with Marika Groen from Malica ferments, a Japanese fermentation specialist based in Amsterdam. Under the topic “WHITE MISO ＆ TAMARI presented by Malica ferments”, Mono Japan introduces Marika’s special selection of wheat soy sauce and barley miso.