Useful Miso FYI
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 been served to the emperor and is held in high regard. It's about a medium on the sweet/strength/saltiness scale, and is a good general purpose miso.
Moromi miso (もろみ味噌) - a mildly salty, chunky miso, usually with added grains of rice or barley that's meant to be eaten as a condiment rather than used in cooking. It's used like a dip on raw vegetables and so on.
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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