In those days, longer aged barley miso was the miso of choice recommended by macrobiotic teachers and counselors for people suffering from a wide range of modern and degenerative illnesses, including cancer, using miso to support recovery from chemotherapy and radiation treatments.* In much of rural Japan, before the advent of commercial “wonder bread” white rice, barley was the whole grain “bread of the people”, and barley miso was the staple of rural households and was made in the farmhouse tradition of miso making. Throughout many cultures the barley grain has been associated with endurance, strength and long life. In Japan, barley miso was the choice of samurai warriors, who took it with them into battle.
Aged for a minimum of three summers—27 months—it is earthy, dark brown in color.

*This statement is not intended as dietary advice. Please consult your medical professional for dietary guidelines when undergoing medical treatment.

Ingredients: Deep well water, organic barley, organic soybeans, sun-dried sea salt, organic sea vegetables, and koji culture.

Nutrition Facts: Serving Size 1 tsp. (6g) Servings Per Container: 75; Amount Per Serving: Calories 10, Fat cal 0; Total Fat 0g, 0%; Sodium 230mg, 9%; Total Carbohydrate 1g, 0%; Sugars 0g; Protein 1g. (% Daily Value)

Your Three-Year Barley Miso is the best thing going since the Tao Te Ching! —Christopher D., South Londonderry, VT

Enclosed is my check … for your wonderful Three-Year Barley Miso. It is the best miso I have ever had! Thank you for shipping it so quickly. —D.A., Holland, NY

Opening a fresh jar of your Three-Year Barley Miso and inhaling its wonderful aroma is one of the great pleasures of life… We love the Three-Year Barley so much that we can eat it three days in a row and still crave it! —M.L., Newbury Park, CA