What Miso?

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.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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