Cook the barley according to package instructions and set aside.

Drain the tofu and cut into bite-sized cubes.

Slice the cucumber thinly and chop the myoga and shiso leaves finely.

In a mixing bowl, combine miso, water, and ground sesame seeds to create the seasoning liquid.

Add the sardines (including the liquid from the can) to the seasoning liquid and gently break them into smaller pieces.

Combine the cooked barley, tofu, cucumber, myoga, and shiso leaves with the sardine mixture.