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

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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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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 ...

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

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:

5. With/without dashi

3. Shelf life 

Other types of miso you should know about

4. Japanese or non-Japanese miso

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