Mugi miso - Soy paste with barley, 350g

Mugi miso from TerraSana - Soybean Pasta with barley

Mugi miso is made from organic soybeans and barley. The miso is a perfect blend of all five flavors: salty, sweet, bitter, sour and umami. Mugi miso is made in the traditional way and fermented at least 18 months in 100 year old cedar barrels. This time is necessary to deepen the flavor and add healthy properties. The result is an authentic-tasting Japanese seasoning which is in terms of taste between hatcho and shiro miso. 

Mugi miso is very nice to make miso soup, but it also does well with noodle, vegetable and tofu dishes. Mugi miso is medium strong taste and is slightly saltier than Genmai miso.

Recipe with mugi miso: Okonomiyaki

Japanese savory pancake

Loosely translated means okonomi "as you like" and yaki "grilled" or "cooked". Okonomiyaki is available in different styles, but always contains carbon and a kind of pancake batter. 

Ingrediënts (2 persons):

Hardware:

1 large el mugi miso,
25ml of mirin,
65g of spelled flour, 75ml of water,
200g of finely chopped cabbage,
4 eggs,
1 tablespoon sesame oil

Topping:

50g of bean sprouts, 100g grated cheese
or 10g of dried shiitake

Preparation:

Mix the Mugi miso, mirin and water. Add the spelled flour and mix until a nice batter. Add the shredded cabbage and bean sprouts and mix until all the charcoal is covered with a layer of batter. Add 4 eggs and beat for about 15 seconds until everything is blended. Heat 1 tbsp of sesame oil in a frying pan. Add a portion of the mix and cook there is a pancake of up to 3 cm thick in 8 minutes (four minutes on each side) of. Press the carbon is not fine, so keep him lightly. Is the pancake until golden? Then you can enjoy this typical Japanese delicacy!

To give a nice spicy pancake boost, you can make yourself wasabi mayonnaise. Mix the following ingredients together:

2 tablespoons wasabi
5 tablespoons of sugar-free mayonnaise (fresh acid)
juice of half a lemon
salt and pepper to taste