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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）
If you don't want one with dashi, look for additive-free or mutenka (無添加）miso
If you can't tell from the label, look at the ingredient list - it should only have soy beans, salt, rice or barley (if they used), and some fermentation ingredients [usual listed as koji (麹)]
MORE IDEAS FROM THE SAME ARTICLE
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
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