It is a well balanced nutritious Japanese seasoning made with fermented soybeans, salt, and Koji. Miso comes in a variety of forms: Miso paste and Instant Miso soups.
This type of miso is made of fermented soybeans, salt, and Koji. The paste could be used for a variety of ways: 1) soup base, 2) marinating sauce for meat, fish, and tofu. 3) salad dressing, and 4) dipping sauce.
Instant Miso Soup:
This type comes in two forms: powder and block. Instant Miso Soup normally has all the ingredients in the package itself such as tofu, seaweed, and garnish. The power instant miso soup usually has small tofu and garnish, however block miso soup has sizable tofu and ingredients.
Types of Miso :
White Miso (Shiro Miso)
White miso has a light color of yellow or brown, and the flavor is not too strong. It is widely used by Japanese restaurants, and also it is being used as a marinated sauce for fish, meat, and tofu.
Red Miso (Aka Miso)
As you can tell by the name, it is the red miso paste, which means that its fermentation aging period is much longer compared to white miso. The taste for Aka Miso is much stronger and heavier than white miso, but it has the highest level of protein content among all other kinds of miso.
Mixed Miso (Awase Miso)
From the name that we know it is a combination, which is white miso + red miso. Awase miso is considered to be very popular among Japanese society, and the flavor is somewhere in between white miso and red miso.
How is Miso beneficial to my health?
Miso contains a variety of nutrients such as proteins, and vitamins. It is believed that Miso can lower cholesterol, reduce heart disease, and support immune system. For more information, please click here.
How to make miso from scratch?
In Japan, there are a small number of households still make miso from scratch, please see the following Youtube video made by our corporate team.