Forktionary

Barley Miso

Hordeum vulgare (barley), Glycine max (soybean), Aspergillus oryzae (koji) Fermented Condiment

Barley Miso Fermented Condiment

At a Glance

  • Category Fermented Condiment

The Forktionary Angle

"The earthy depth of fermented grain for unparalleled umami."

Definition

A fermented paste made from barley, soybeans, and koji, offering a deeply savory, earthy, and slightly sweet umami flavor.

Fermentation Time Typically aged 6-18 months.
Probiotic Activity Rich in beneficial bacteria (unpasteurized).
Protein Content Avg. 12-15% protein per serving.

Flavor Profile

The primary flavor notes for Barley Miso are:

Umami earthy savory slightly sweet malty

Chef’s Secret

Whisk barley miso with softened butter and spread it on grilled corn, roasted vegetables, or toast for an instant umami bomb.

Best Substitutes

White Miso

less intense
Ratio 1:1

Red Miso

more intense
Ratio 1:1

Tamari

for saltiness and umami, lacks texture
Ratio 1:2

Buying Guide

Look for unpasteurized for probiotic benefits; store refrigerated in an airtight container.

Culinary Pairings

Tofu root vegetables mushrooms grilled fish ramen salad dressings glazes braises

Recipes Using Barley Miso

Adzuki And Squash Soup image 117
Dietary Taste Mood Carrots Squash

Adzuki And Squash Soup

Experience the rich, earthy flavors of this hearty vegan Adzuki bean and squash soup! These wonderful, meaty Japanese red beans combine perfectly with sweet squash for a comforting and satisfying meal. Perfect for a chilly evening, this recipe is easily adaptable – use canned beans to cut down on prep time, or soak dried beans overnight for a deeper flavor. A delicious and nutritious choice for any vegan or vegetarian!

See Complete Recipe