Finally our new one is here Mugi Miso available. After the resounding success of ours Chickpea misos we dared to create a new umami creation. The brand new Mugi Miso, a seasoning paste made from fermented soybeans and barley, is another quality product, made purely from organic raw materials from Austria, that no kitchen should be without.
ONCE YOU SAY MISO, STICK TO IT!
We have made it our mission to bring spice to life with Genusskoarl. With our now 7 seasoning sauces and pastes, we have become an integral part of many local kitchens.
When we launched our first miso with chickpeas last year, we were definitely convinced of our product. However, we did not expect the huge response we received. Even before its market launch, the chickpea miso won the award “Organic Product of the Year 2022” excellent. Due to its resounding success - chickpea miso overtook many long-established products at public trade fairs - it quickly became clear that we had to work on further misos. With the two misos and the recently released soy sauce we show how regional and international enjoyment can be. All raw materials come from organic farmers in Austria.
The new Mugi Miso has a slightly milder taste compared to chickpea miso and is still a real umami bomb. It can be used universally. It can be used for soups and stews as well as for sauces, dips, mariandas and dressings. Vegetables or meat become particularly delicious and juicy if they are marinated with miso before frying.
Karl Severin Traugott's secret favorite: “Miso is not only suitable for salty dishes, the umami taste is also a hit in sweet dishes. My insider tip are Miso cookies and miso brownies.”
The miracle paste is now available Online shop.
MISO – WHAT IS IT?
Many people are familiar with miso soup, but less so where the name comes from. Miso is a fermented seasoning paste and is known as the brown butter of Japan. It is an integral part of the culture there and has a tradition that goes back thousands of years. Miso is usually made from soybeans and a type of grain. With the help of fermentation, a spicy paste is created in at least 10 weeks. The darker the paste, the more intense the taste.
