What kind of miso is this and how do I cook it?

2 comments

1. It’s called “inaka miso”.

   “Mugi miso” is a miso made by adding barley koji to soybeans. It has a fragrant flavor and sweetness unique to wheat, and is also called “inaka miso” because it was originally made for farmers’ own use. The main production areas are warm regions such as Kyushu, Setouchi, and Shikoku.

   I think it’s used how you’d use any other miso (add to water, warm the water, add vegetables etc., be careful not to boil, or added to various sauces etc.), it’s just going to differ in taste? But I’m not really sure haha.

2. Inaka (countryside) Miso, made by Kakuichi. The label on the top left says Sakuraiya, maybe the store this was sold. Sakuraiya is located in front of Takayama Station. Phone number is 34-1931 (I think the area code is omitted).

   https://item.rakuten.co.jp/sangawa-ya/ms-im-015/

   This link is only in Japanese,