Info

Red or brown

1Adapted from Ebine, 1986 and Baens-Arcega et al., 1996

1Adapted from Ebine, 1986 and Baens-Arcega et al., 1996

barley koji, and soybean miso is made using a soybean-only koji. There are, however, variations of these three miso types, depending on the salt content, color, and flavor. Because color development occurs mostly as a function of how much rice (or barley) is added and how long the product is aged, lighter colored misos typically contain more rice (or barley) and are aged for only a few months. They also have a more mild flavor, due to shorter fermentation times. For example, white or shiro miso is made using a rice koji, contains soy beans and salt, and is usually light in appearance. This type of miso has a mild, sweet flavor. Red miso or "akamiso" is made from a barley koji and has a stronger, more robust flavor. Finally, hatcho miso contains only soybeans, is aged for as long as three years, and has a very dark brown color and a strong, complex flavor.

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