Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.
Recipes
1504 records with their sources, across 11 categories.
All condiments16
Fermented, enzyme-ripened and mixed seasonings12
Legume, seed and plant-protein ferments2
Fermented fruit and fruit-derived foods1
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings12Legume, seed and plant-protein ferments2Fermented fruit and fruit-derived foods1Garum and fish sauces1Filtered to
Recipes
Elevated risk
Gochujang with glutinous rice and meju powder
Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.