Useful Miso FYIs - Deepstash

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Useful Miso FYIs

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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3. Shelf life 

5. With/without dashi

4. Japanese or non-Japanese miso

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

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 ...

(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

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:

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