Learn about the different types and wide-ranging uses of miso, a powerful fermented seasoning.
.” A combination of rice and soybeans is one of the more common bases for miso, which can ferment from about six months to a few years.
Miso as a whole is a big topic to tackle — I’m just going to scratch the surface here — but for if you’re ready to learn the basics of cooking with this versatile flavoring agent, here’s an introduction. has a higher proportion of rice and is fermented from four months to one year. It’s milder and sweeter compared to other types.tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai. It is often more robust, saltier and has aare blends of white and red that offer a middle ground and some view as an all-purpose version.
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