Especias y Hierbas

Barley miso

Barley miso
Popularity 2 recipes

Used in multiple popular recipes

Ingredient Information

Name

Barley miso

Category

Especias y Hierbas

Popularity

2 recipes

Status

Inactive

Description

Barley miso is a traditional Japanese fermented paste made primarily from barley, soybeans, salt, and water. It has a dense texture and a deep, salty, and slightly sweet flavor with umami nuances that enrich soups, marinades, sauces, and stews.

Its origin dates back to Japanese cuisine, where miso is an essential condiment that adds flavor and nutrients to a wide variety of dishes. Barley miso, also known as mugi miso, differs from rice miso or white miso due to its longer fermentation and more robust body.

Among its properties, it stands out for its high content of plant-based proteins, essential amino acids, B vitamins, and natural probiotics derived from fermentation. These probiotics contribute to digestive health and the balance of the gut microbiota. Additionally, barley miso is low in fat and a good source of minerals such as zinc, manganese, and iron.

In Latin America, although there is no exact synonym, it is sometimes simply referred to as fermented barley paste or barley miso. Depending on the country and context, it may also be generically called miso, with the type of grain used (barley in this case) being specified if necessary.

This ingredient is ideal for those looking to add depth and umami flavor to their traditional and contemporary recipes, especially in soups, broths, marinades, and dressings.

Nutritional Properties

2.1g
fiber
3900mg
sodium
50mg
calcium
30mcg
folate
6g
fats
2.5mg
iron
480mg
potassium
199
calories
25g
carbohydrates
130mg
magnesium
12g
proteins
0.5mg
vitamin e
6mcg
vitamin k
0.03mg
vitamin b2
1.5mg
vitamin b3
0.15mg
vitamin b6

Want to cook with Barley miso?

Discover delicious recipes that include this ingredient