This is the traditional barley miso of the olden days.
The barley is grown in Ehime or Kagawa Prefecture, and the salt is produced in Kagawa Prefecture.
No preservatives, artificial sweeteners, or other additives are used.
Please enjoy the nostalgic taste of the old days and the taste of our hometown, made with much time and effort.
The black substance found in barley miso is a fibrous material called barley stringy, and is not a problem with the quality.
What is barley miso?
Barley miso is one of three types of miso, the others being rice miso and soybean miso.
While rice miso is the most common type of miso in Japan
The barley miso is consumed mainly throughout Kyushu, Yamaguchi, and Ehime prefectures.
It has a low salt content and uses a large amount of koji, which gives it a strong aroma and sweetness.
Benefits of barley miso
In addition to its high, balanced nutritional value, miso has many other benefits.
Prevention of cancer, lowering of blood pressure, anti-aging and antioxidant effects, whitening effect, lowering of cholesterol in the blood, and
It is also effective in regulating the intestines, promoting digestion, accelerating brain metabolism, inhibiting H. pylori, reducing radiation damage, and more.
And compared to rice miso, barley miso has more dietary fiber and
It also contains a large amount of glutamic acid, which is an umami ingredient.
It contains twice as much potassium and vitamins B1 and B2.
Calcium, which is said to be lacking in the Japanese population, and
Miso has three times as much iron as rice miso.
The benefits of each element in barley miso
Dietary fiber: Prevention of diabetes and myocardial infarction
Glutamic acid: Prevention of brain and nervous system diseases
Calcium: Prevention of osteoporosis, high blood pressure, arteriosclerosis, and irritation.
Iron: Prevention of anemia
Potassium: Promotes uric acid excretion and lowers uric acid levels
Vitamin B1: Relieves fatigue, weight loss
Vitamin B2: Prevents and improves mouth ulcers, weight loss
Ingredients: Hadakamugi (produced in Ehime or Kagawa Prefecture), salt (produced in Kagawa Prefecture)