Mugi miso is made from soya beans and barley fermented in wooden kegs for around 18 months. It has a rich, savoury flavour that gives dishes an instant umami boost.

This versatile paste can be used to flavour sauces, stews, marinades and salad dressings. Mix with water for a simple, nourishing soup or use as a flavour enhancer for stir-fries and noodles.

Whisk a spoonful with soy sauce, mirin and honey for a sticky, sweet and salty glaze for roasted aubergine. Served with steamed rice and topped with sesame seeds, it makes an impressive vegetarian supper.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Soybean 61.7%, water 19.2%, salt 11%, barley 8.1%

Allergy advice: For allergens see ingredients listed in bold.

Storage: Store in a cool, dry place. Once open, keep in the fridge for up to three months.