What are the different kinds of miso and how to use them.
Different types of miso
Miso may now be a well-known ingredient, but it is often referred to simply as 'miso'. A recipe may say: 'add a tablespoon of miso', but this is actually a bit the same as: 'add wine'. There are all kinds of miso with flavor profiles and properties.
Derived from fermented soybeans, grains such as rice or barley, salt and sometimes other ingredients, miso has many varieties, each offering unique flavor and culinary applications. So what types of miso are there exactly and how can you use them?
Shiro Miso (White Miso):
Shiro miso, also known as white miso, is a mild and sweet variety of miso. Made from a higher proportion of fermented rice or soybeans and less salt, it has a light yellow/beige color and a subtle taste. Shiro miso is often used in soups, dressings and marinades, where it adds a delicate aroma and creamy texture.
Aka Miso (Red Miso):
Aka miso, or red miso, is known for its deeper, richer flavor and darker color. Made from a higher concentration of soybeans and a longer fermentation process, it has a powerful umami flavor with a slight tartness. Aka miso is often used in savory dishes such as miso soup, stews and glazes for grilled meat or fish.
Awase Miso (Mixed Miso):
Awase miso is a mixture of different types of miso, often shiro miso and aka miso. This combination results in a balanced flavor that is both sweet and savory, with a complex depth of umami. Awase miso is widely used in Japanese cuisine for general cooking such as sauces, stews and fried dishes.
Hatcho Miso
Hatcho miso is characterized by its dark color and rich flavor profile. Made from only soybeans and a long fermentation process, it has an intense umami flavor with earthy notes and a powerful texture. Hatcho miso is often used in traditional Japanese dishes such as miso soup, noodle soups and pickles.
Mugi Miso (Barley Miso)
Mugi miso, or barley miso, is made from a combination of soybeans and fermented barley. It has a light, nutty flavor and a slightly sweeter undertone than other types of miso. Mugi miso is often used in soups, sauces and dressings for a subtle flavor boost.
Genmai Miso (Brown Rice Miso)
Genmai miso, or brown rice miso, is produced using brown rice in addition to soybeans. It has an earthy flavor and a slight sweetness, with a slightly coarser texture than other miso varieties. Genmai miso is often used in vegetarian dishes, soups and stews for extra depth and flavor.
Manyo Komachi
Manyo Komachi is a variant of miso that takes its name from the centuries-old Japanese poetic collection "Manyoshu". It is a renowned type of miso produced by the Marukome company. Manyo Komachi is known for its unique taste and high quality, which are the result of carefully selected ingredients and a traditional fermentation process.
Manyo Komachi is characterized by its creamy texture and rich umami flavor. It has a balanced sweetness and a subtle tartness that make it a versatile ingredient for various culinary applications. It is often used in traditional Japanese dishes such as miso soup, sauces, marinades and dressings.
Manyo Komachi's production process begins with carefully selecting high-quality soybeans and grains, such as rice or barley, which are then cooked and mixed with salt and koji, a fermentation culture. This mixture is then fermented and aged for a period of time, usually several months to a year, to develop the desired flavor and texture.
Manyo Komachi is valued for its natural and healthy properties. It contains nutritious ingredients such as protein, fiber, vitamins and minerals, and also has probiotic benefits that are beneficial for digestion and overall health.
In general, Manyo Komachi is considered a premium miso variety appreciated by gourmets and enthusiasts of Japanese cuisine around the world. With its balanced flavor profile and nutritional properties, Manyo Komachi remains a popular choice for home-cooked dishes and culinary creations in restaurants.
