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Other Miso Recipes 
 Recipes for Barley Miso 
Japanese Barley Miso

Onozaki Barley Miso is made completely by hand using the finest organic whole soybeans, cultured organic barley, pure water and sea salt. It is then aged in huge cedar kegs at natural temperatures for two years. With barley's inherent sweetness and natural aging this miso slowly develops the hearty yet mellow character and rounded flavor that makes it ideal for daily use in soups, sauces, or dressings. Enjoyed by natural foods enthusiasts worldwide, this classic, barley miso is our best seller. Unpasteurized Aged 24 Months.

Mitoku Sakurazawa Barley Miso is made exclusively for the Ohsawa Japan Company, using the strictest quality standards. The finest yuuki grown soybeans and Japanese barley (mugi) harvested from local farms is combined with water from the mountaintop spring and special washed Oshima Island "umi no sei" sea salt to produce this smooth, outstanding miso. Aged naturally in cedar kegs, this rich, full-bodied Barley Miso is ideal for year-round use in soups, sauces, casseroles, and bean dishes. Unpasteurized Aged 18-24 months.

The savory, full-bodied flavor of Tateshina Yuuki Barley Miso is a living remnant of old Japan. "Yuuki" is a Japanese term that refers to "Nature Farming," a centuries old tradition of land stewardship and sustainable agriculture. The whole soybeans and barley used to make this miso are grown according to these ecological principles. Only a miso master's commitment to the authentic traditional process and the finest ingredients can create such an exceptionally rich-flavored miso. Made in small, carefully crafted batches, Tateshina Barley Miso benefits from long, natural aging in cedar casks, making this superb miso an excellent choice for daily use. Enjoy this versatile miso year-round in soups, stews, bean dishes, sauces, dips and spreads. Unpasteurized Aged 12 months.

Marukura Barley Miso is a long time favorite for many people. Its deep, rich, and versatile quality make it an incredibly delicious and coveted miso. The Okada family prepare all of their own koji in small batches and thus Marukura misos are very smooth and incredibly tasty. Mr. Okada combines the finest ingredients, and long natural aging. The miso is never hurried; it is harvested at its peak of flavor and goodness. Ideal for soups, stews, sauces, or vegetarian patés. Aged about 20 Months.

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