The traditional Japanese Mugi Miso by Arche Naturküche is produced in the best organic quality in a gentle and mature maturity. This will bring variety to your plate. Or into your bowl. Because Mugi Miso is the ideal seasoning for a variety of tasty, spicy breads, soups and stews.

The Japanese spice paste from barley and soybeans is drilled in the production process with sea salt, water and the aspergillus oryzae, which has traditionally been used in the Japanese kitchen, and can then be transferred into the fermentation process in large, cedar wood barrels coated with stones. During this process, microorganisms typical of misoccupation are formed.

Mugi Miso from Arche Naturküche brings you a variety of purely vegetable proteins, thanks to the bio soybeans used. During the fermentation also lactic bacteria develop, which are very beneficial to your intestinal flora. Mugi Miso is simply delicious!

In the vegan cuisine the Japanese food is not to be thought away any more. If you do not get enough of Archche Naturküche Mugi Miso organic, then try the condiments but sometimes as a bread cover. Because the hearty paste can be enjoyed so beautifully spreadable also like a bread spread.