Learn more about food with this collection
How to improvise with ingredients
How to follow a recipe
How to prepare ingredients
(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
Makes for a good dipping sauce/condiment, and is used as a sweetener in baked goods by some Japanese chefs. Due to its lower salt content, it doesn't keep as well as other miso types so it must be kept refrigerated.The recipe in the Nobu restaurant group website that uses white sugar is just a sweet miso sauce, NOT Saikyo miso
2
7 reads
MORE IDEAS ON THIS
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, barley, or soybean, but the ratio of koji used in miso is higher and the koji grains are visi...
2
6 reads
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 miso that's becoming popular in N. America
Mugi Miso
Made with barley grains, has a long ...
2
7 reads
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 chestn...
2
12 reads
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 can be used for any purposes.
2
18 reads
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.
2
15 reads
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/sal...
2
7 reads
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 miso, it contains more soybeans than rice. Despite its higher sodium content (11-13%), its saltiness ...
2
6 reads
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 which prevents the Maillard reaction. Its made with about 40% soybean and 60% rice/barley and a sho...
2
20 reads
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 sweet to strong and very salty.
The longer a miso is aged, the deeper in color and flavor it gets.
3
15 reads
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 additive-free are also non-GM .
If the miso is made from "kokusan" (国産) or domestic (Jap...
2
6 reads
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 ...
2
9 reads
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 is made with rice koji, soybeans, and salt.
It contains less rice koji and 10-12% sodium con...
2
6 reads
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 ...
2
9 reads
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, barley, or soybean, but the ratio of koji used in miso is higher and the koji grains are visi...
1
6 reads
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 miso which is considered a living food; according to manufacturers is to store it well covered in a...
2
9 reads
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 ...
2
40 reads
CURATED FROM
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.
Read & Learn
20x Faster
without
deepstash
with
deepstash
with
deepstash
Access to 200,000+ ideas
—
Access to the mobile app
—
Unlimited idea saving & library
—
—
Unlimited history
—
—
Unlimited listening to ideas
—
—
Downloading & offline access
—
—
Personalized recommendations
—
—
Supercharge your mind with one idea per day
Enter your email and spend 1 minute every day to learn something new.
I agree to receive email updates