3 Main Subtypes of Miso: RED MISO - Deepstash

3 Main Subtypes of Miso: RED MISO

3 Main Subtypes of Miso: RED MISO

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 all types of miso. 

Despite its name red miso's color can range from deep amber to chestnut. The color being due to the Maillard reaction when the amino acids in the soybeans react with the sugars, resulting to browning. Red miso will continue to brown with more time. The long fermentation period of about 1 to 1. 5 years results in the darker colored, strong and salty miso paste (13%). 

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Jack of all people-related trades, master of none. Majored in Psychology, Customer Service Assoc for a few Years, HR Officer for 4, Manager and ESL Teacher for over 11 yrs now, an artist since birth.

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