Miso

Miso is a Japanese product made by fermenting rice, barley and/or soybeans, with salt and the fungus Aspergillus oryzae. The most typical miso is made with soy.

There are many versions of Miso but they generally fall into red, white, and Hatcho Miso with less water and salt content and made near Okazaki castle in Japan.

Red miso is aged over a year the color of this miso changes gradually from white to red or even black.

White miso is the most popular miso and is made with rice, barley, and a small quantity of soybeans and has abbreviated fermentation. The taste is sweeter than red miso but has less umami.

Miso, when fresh, has a shelf life and will be found in the refrigerated section of the Asian market. This is not to say that it is not available dried or unrefrigerated.

Miso is showing up practically everywhere thanks in large part to the Asian-pacific rim cuisine but also because it is so flavorful, marinades, sauces, glaze, pasta and soups of all sorts have leveraged it versatility. Even the original Delmonico fine restuarant is selling a Sweet Miso Marinade.

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