Genusskoarl Organic Mugi Miso. Barley miso made from Austrian organic pot barley and organic soy – full-bodied, malty-savory, coarse-textured, 190 g jar.
Genusskoarl Organic Mugi Miso is a miso paste made from water, organic pot barley from Saatbau Linz, organic soybeans from the organic farm Lust-Sauberer in the Weinviertel region, and non-iodized salt from Ebensee. It is fermented, pasteurized, and bottled at the manufactory in Wolkersdorf in the Weinviertel. 190 g, vegan, coarse-textured; the all-rounder in the Genusskoarl miso range. No dyes, no added flavorings, no preservatives.
Organic Mugi Miso by Genusskoarl is a miso, a fermented seasoning paste based on the Japanese model. Every miso begins with koji: grain on which a noble mold culture grows, using its enzymes to break down starch and protein into sugar and amino acids. Mugi means barley, and that is exactly what the koji is grown on here. Together with soybeans and salt, the mixture ages for a long time until a balanced, full-bodied umami note emerges. The paste is placed in the jar in a coarse-textured, so-called tsubu quality, where you can still recognize the barley and beans.
Flavor
This Mugi Miso tastes balanced, full-bodied, and savory. The producer describes a malty-savory umami depth that adds depth to almost any dish without overpowering it. The barley provides the malty note, the soybean the richness, and the salt the structure.
It sits in the middle of the assortment: stronger than the light Shiro Miso made from rice, rounder than the nutty chickpea miso. Anyone expecting a smooth, fine paste will be surprised by the coarse structure; it still dissolves well when stirred in.
Usage
The producer recommends Mugi Miso for miso soup, meat marinades, stews, sauces, stir-frys, and dressings. It makes a miso butter for steak, corn, or bread, seasons tarte flambée, and the producer even uses it in gingerbread. A spoonful of miso in a lentil stew or gravy provides the depth that usually requires long braising.
A spoonful is enough. For warm dishes, stir the miso into a little warm liquid first before adding it to the dish; this makes the sauce creamy. Add it as late as possible so that the flavor of the fermentation is preserved.
Note: Mugi Miso contains barley, i.e., gluten-containing grain, and soy. Store the jar in a cool, dry place unopened; once opened, it belongs in the refrigerator.
Our tip: Knead soft butter with a tablespoon of Mugi Miso and a little lemon zest. This miso butter melts beautifully on grilled corn, baked potatoes, or a piece of fish from the pan.
Origin
The pot barley comes from Saatbau Linz, a farming cooperative in Austria. The soybeans grow on the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, the farm of the founder's parents-in-law. The salt is supplied by Saline Austria in Ebensee, and the water comes from the municipal supply of Wolkersdorf.
Genusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a qualified engineer, founded the company in Vienna in 2016; fermentation and bottling have taken place in Wolkersdorf since 2019. Mugi Miso was added in the autumn of 2022 as the second miso, following the chickpea miso. After fermentation, it is pasteurized, which is why it remains shelf-stable unopened and stays stable for many months. All raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).
For whom
Mugi Miso is for everyone who wants one miso for everything. It fits in soup, marinade, and stew. It belongs in kitchens where hearty meals are cooked, and on the tables of families who want umami from a jar instead of from a bouillon cube.
The Organic Shiro Miso made from broken rice is milder and lighter, while the Organic Chickpea Miso is soy-free. You can find all misos and seasonings on the Genusskoarl page, and other products in our Seasoning and Refining category. Mugi Miso is not suitable for those who must avoid gluten or soy.
A coarse-textured barley miso made from Austrian pot barley and Weinviertel soy, fermented in Wolkersdorf – for soup, stew, marinade, and miso butter.
