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Most of the  shiro or white miso is made with  rice and not mugi (barley)

as long as the label says rice you should be ok. I've had a office iin japan and trained as  a chef there  30 years go and never had  trouble in the last  9 years as a celiac if the label said rice. In Japan you would have to know how to read the characters for kogi,  rice, mugi  etc. but good  restaurants will check for you even in the Americas and Europe.  good luck

 

Does anyone know of a good one?

 

I know there is probably a topic on this, but it never hurts to ask again.

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