Useful Miso FYIs:Other types of miso you should know about Saik - Deepstash

Useful Miso FYIs:Other types of miso you should know about Saik

(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

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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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