Barley ferment (Barley miso)

Barley ferment, also known as barley miso, is a traditional Japanese seasoning made by fermenting a mixture of barley and soybeans with a koji culture. During the fermentation process, the koji mold breaks down carbohydrates, while natural enzymes break down proteins and fats. This results in complex flavors, beneficial enzymes, probiotics, and nutrients. Barley miso has a savory, slightly sweet flavor, and it is commonly used to enhance the taste of soups, stews, sauces, and marinades. It adds depth and umami to dishes. Additionally, barley miso is nutritious, providing essential amino acids, vitamins, minerals, and beneficial bacteria that promote digestive health.


References:

Arena, Mattia P., et al. "Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria." International Journal of Molecular Sciences, vol. 15, no. 2, 2014, pp. 3025-3039. doi: 10.3390/ijms15023025.