Which Miso Do I Need? - Deepstash
Miso: Which Type Do You Need?

Miso is a traditional Japanese condiment made by fermenting soybeans with salt and koji, a type of mold used to create a wide variety of fermented foods in Japan. Often, additional ingredients, suc...

1

STASHED IN:

2

Which Miso Do I Need?

maidoardmore.com

STASHED IN:

0 Comments

3 Main SubTypes Of Miso: WHITE MISO

There are 3 main subtypes of miso. They are red, white, and awase. 

White Miso / SHIRO MISO 白味噌

Its more yellowish beige color(than white) due to the soybeans' boiling process whic...

STASHED IN:

2

AKA MISO 赤味噌

Made from about 70% soybean and 30% rice/barley. Instead of boiled, the soybeans are steamed before koji is added. 

Red miso contains the highest levels of protein of ...

STASHED IN:

2

Awase Miso 合わせ味噌

Awase miso mixes red and white miso together for a product that combines the delicateness of white miso with the robustness of red, because of this, it is more versatile and ...

STASHED IN:

2

1. Color as an indicator of the miso's age and saltiness. 

The color of miso ranges from light yellow-brown to reddish brown to dark chocolate brown; the flavor from mildly, salty to swe...

STASHED IN:

2

The taste of miso is usually categorized into:

1. Sweet (Ama Miso 甘味噌)

2. Mild (Amakuchi Miso 甘口味噌)

3. Salty (Karakuchi Miso 辛口味噌) based on the ratio of salt and koji used.

STASHED IN:

2

3. Shelf life 

You can definitely keep unopened miso at room temperature, though it is suggested that you keep it in a cool, dark area. 

But once opened, the best way to store...

STASHED IN:

2

4. Japanese or non-Japanese miso

Commercially available Japan-made miso is usually aged for 6 months to 2 years. It may be useful to note that misos made by Eden Foods in the U.S. or Clearspr...

STASHED IN:

2

5. With/without dashi

Since miso is so often used in conjunction with dashi stock, some misos already have dashi added to them. These are usually labeled dashi iri (だし入り)

...

STASHED IN:

2

Organic or GM

If you want miso thats made from soy beans that are organically grown (not genetically modified) look for ones that say yuuki (有機. Most if not all miso that say mutenka (無添加)or ...

STASHED IN:

2

Kome Miso

A category of miso made with white rice; most common type miso

Genmai Miso

Made with brown rice giving it a unique, nutty, flavor; a newer variety of m...

STASHED IN:

2

Other Types of Miso you should know about:

Hatcho miso(八丁味噌) an all-soybean miso made in the Tokai region (now the 3 prefectures of Aichi, Mie and Gifu). It was said to have ...

STASHED IN:

2

(西京味噌) - a priced golden yellow miso traditionally made in the Kyoto/Kansai region. Its sweetness comes from the sugar byproduct produced during fermentation [like in amazake) , low sodium content ...

STASHED IN:

2

Other types of miso you should know about

Shinshu (信州味噌), the yellow miso

Originally produced in Nagano prefecture (Shinshu 信州 during feudal times). It...

STASHED IN:

2

Koji Miso (麹味噌)

This miso is made with large quantities of koji, producing miso with a sweet and mild taste, a chunky texture, deep aroma, and rich flavor. Koji miso can be made of rice...

STASHED IN:

2

Koji Miso (麹味噌)

This miso is made with large quantities of koji, producing miso with a sweet and mild taste, a chunky texture, deep aroma, and rich flavor. Koji miso can be made of rice...

STASHED IN:

1

Sendai Miso (仙台味噌)

A dark reddish brown miso produced in Miyagi prefecture (Sendai is the prefectural capital of Miyagi). Although made with the same ingredients as Shinshu and Saikyo m...

STASHED IN:

2

Deepstash helps you become inspired, wiser and productive, through bite-sized ideas from the best articles, books and videos out there.

GET THE APP: