Miso

Miso, japanese fermented soybean paste, is made from soybeans, grains (steamed rice or barley), salt, and koji culture( a fermentation starter in japan).

It is left to ferment in cedarwood kegs at ambient temperature for six months to five years. The different colors of miso types are indicative of different ratio

of soybeans and rice used to make the miso and the longer the fermentation, the darker and richer the miso is.

Miso types by color:

1. Red Miso (Aka Miso) : This miso is made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period.

It can range in color from red to dark Brown. The deep Umami Flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes.

2. White Miso (Shiro Miso) : White Miso is usually made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white

to light beige, and the miso has a definite sweet taste. It's best used in condiments like Mayo or Salad dressing or in light sauces. Popular choice Miso in Malaysian.

3. Yellow Miso (Awase Miso) : This is also typically made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow

to light brown in color. This miso has a mild, earthy flavor and is better for general use in not only condiments, but soup, marinades, and glazes.