🍱 Misoshiru / Mugimiso

Ehime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called "Inaka miso (Country miso)". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include "Komemiso (Rice miso)", "Mamemiso (Soybean miso)", and "Awasemiso (Mixed miso)", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture.