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 content. It has a long fermentation period
Its texture is smooth and the color can range from yellow-brown to beige.
It’s a great all-purpose miso as it’s mild and will suit any dish. Around 40% of the miso produced in Japan and abroad is Shinshu 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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