Useful Miso FYIs:Other Types of Miso You Should Know About - Deepstash

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Useful Miso FYIs:Other Types of Miso You Should Know About

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 is balanced out by a longer fermentation period making Sandai miso rich and delicious even on its own that it’s often called namemiso (なめみそ, “lickable miso”).

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Other types of miso you should know about

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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