MUTENKA MUGI MISO

(Additive-free white barley miso)

mugi miso Basic characteristics and use:

MUTENKA MUGI MISO is loaded with umami from barley and is 11% sodium by weight.
MUTENKA MUGI MISO is not heat treated, so the slow fermentation process continues in the container, offering a fragrant aroma.
To preserve for longer periods freeze MUTENKA MUGI MISO to enjoy its flavor, texture and color.

Grilled Chicken with Yuzu-flavored MUTENKA MUGI MISO Sauce

Yuzu-flavored sauce:

2 tablespoons yuzu juice
3.5 ounces MUTENKA MUGI MISO from MTC PREMIUM
1/4 cup sake (rice wine)
2 tablespoons honey
2 tablespoons dashi (fish stock)
1/4 teaspoon salt
Grated rind of yuzu

Chicken breast, skin attached
Sea salt
Grilled seasonal vegetables

Place all sauce ingredients in a pot, except yuzu juice and rind; cook over medium-low heat until no longer watery. Add yuzu juice and rind; continue to cook until no longer watery.

Heat a non-stick skillet over medium heat. Salt the chicken on both sides. Place the chicken, skin-side down, on the skillet and cook it until the skin is golden. Turn over the chicken and cook until the other side is golden. Transfer the chicken to the heated oven (325°F) and cook additional 12 minutes.

Two minutes before the end of cooking remove the chicken from the oven and spread 2 tablespoons yuzu sauce over each chicken breast. Put the chicken back to the oven. Serve the chicken with grilled vegetables on the side.

MUTENKA MUGI MISO Kabocha and Parsnip Soup

2 cups total cooked and pureed kabocha squash, parsnip and carrot
3 cups kelp stock
3 tablespoons MUTENKA MUGI MISO from MTC Premium
Oven dried thinly sliced parsnip
1/4 cup tonburi (vegetable seeds)
1 tablespoon thinly sliced chives

In a pot place the vegetable puree and kelp stock and bring it to a simmer. Add the MUTENKA MUGI MISO and dissolve.

To serve place the soup into 2 large soup bowls, garnish the soup with the dried parsnip, tonburi and sliced chive. Serve while hot.