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What is Miso?

Updated: Jun 28



A traditional fermented soybean paste commonly used in Japanese cooking and soups, miso offers the unique umami taste which can’t be replicated by substitutes. It is made from soybeans, grains, salt and koji culture (fermentation yeast).Besides soups, miso is also used for stir-frying, marination, making sauces and even desserts!


Different colours of miso are based on 3 indicators : ingredients, colour, taste and regions.


Type by Ingredient


1. Rice Miso


Made from soybeans, salt, and rice koji


2. Barley Miso


Made from soybeans, salt, and barley koji. It is quite salty and primarily used in Southern Japan for seasoning rich soups, stews, beans, sauces and spreads.

3. Soybean Miso

Made from soybean, salt, and koji produced from soybeans.

primarily used in Central Japan for stews and braises


Type by Colour


1. Red Miso

Made from 70% soybeans and 30% rice or barley. It has a long fermentation period

( 1 – 1.5 years) and contains the highest level of protein. Good for stews and marinades.


2. White Miso


Made from 40% soybeans and 60% rice or barley. It has a shorter fermentation period and the highest level of carbohydrates. Sweet taste and smooth texture which is ideal for light-colour soups and salad dressings.

3. Blended Miso

All-purpose miso that is made by blending red and white miso.


Storage


Miso has a long shelf life with proper storage. The high salt content in miso drains the moisture and inhibits growth of fungi. Once opened. cover the exposed area with parchment paper and store it in the refrigerator. Always use clean utensils to take out the miso which minimises risk of contamination.


YAYOI Hobayaki Zen

Our Hobayaki Zen incorporates Wasabi Miso as the base on a Hoba (magnolia leaf), with your selected protein. Slowly grilled to perfection, this goes well with our white rice and pickles which are refillable for free!


Article Sources

https://www.justonecookbook.com/miso/

https://www.japancentre.com/en/recipes/621-marvellous-miso














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