Useful Miso FYIs - Deepstash

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Useful Miso FYIs

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 Clearspring in the UK may have not been aged as long, and therefore do not have depth of flavor. I've tried them myself so I suggest going for the authentic miso imported from Japan; that is if you want the real miso experience. 

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Other types of miso you should know about

3. Shelf life 

5. With/without dashi

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

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, such as barley, rice, seaweed or even dashi are added to add complexity to the flavor. The result is a ...

(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 (5-7%), higher rice koji ratio to soybeans, and a short fermentation period

Awase Miso 合わせ味噌

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

The taste of miso is usually categorized into:

Organic or GM

Other Types of Miso you should know about:

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