Miso with barley helps prevent lipoproteins and high blood pressure, among other properties. Mugi miso is made from soybeans mixed with barley and is characterized by having a sweet taste, although sea salt is also used in its preparation. Koji (Aspergillus oryzae) is first mixed with the barley and, when it has fermented, it is combined with the soybeans. The manufacturing process is divided into four steps: first is the preparation of the koji, then the preparation of the soybeans, the process of mixing the koji with the soybeans, and finally the fermentation of the miso. The soybeans are prepared by washing them and soaking them. Their size increases 2.2 times. They are then steamed, allowed to cool, and mixed with the koji and sea salt. The entire mixture is then ground. MIMASA mugi miso is fermented for 18 months following centuries-old traditional methods in cedar barrels at room temperature. During fermentation, the enzymes and bacteria in koji are activated and, to prevent oxidation, heavy stones are placed on top of the barrels to crush the mixture and separate the miso paste from the air and speed up fermentation. Only natural ingredients are used to make MIMASA mugi miso (non-GMO soy, barley, water, sea salt, potato starch and koji seed), and no fertilizers or other chemicals have been used in the cultivation of these ingredients. The result is a product with a unique aroma and quality, very rich in nutrients. Traditionally it is taken especially as a condiment in soups, pates, legumes and cereals. It is usually added when we have finished cooking a dish and have turned off the heat. Then we dilute a small teaspoon of MIMASA mugi miso per serving in the soup or broth. Let it rest for a minute and we can serve. You can also prepare delicious pates by mixing it with ecological MIMASA tahini and water, or use it as a dressing in sauces. Keep in mind that it is not necessary to add salt to the MIMASA mugi miso, as it is already a seasoning that has salt. Therefore, it is very difficult for the MIMASA mugi miso to spoil, but if we live in a warm place it is better to put it in the fridge once the container is opened. Being a ferment, it should not be boiled, since otherwise it would lose its properties.