Miso is a fermented, pungent and salty, seasoning paste originating from Japan. It’s made from a combination of soybean (soya bean) and a grain such as rice or barley.
Miso is fermented with a special mould (mold), Aspergillus oryzae, to produce the distinct, complex flavour.
It’s used as a flavourful soup base or for seasoning.
Miso should be used in moderation because its sodium content can exceed 900mg per tablespoon. (The Wellness Encyclopedia)
Types of Miso
- White miso (shiromiso) is the mildest one because its fermentation time is relatively short.
- Red miso (akamiso) is much saltier and has a longer fermentation period.
- Mixed miso (awasemiso) is combination of two or more types of miso, usually white and red. It takes on a dark hue and has a strong taste.