Miso Varieties

Preparation

Rice Miso: combination of rice and miso, has the shortest fermentation period, colors ranging from brown to red to creamy white, somewhat sweet flavor (starches in rice are converted to sugar). Ideal for using in nonrtaditional ways, such as blending with buttermilk for salad dressing.

Rice Miso Varieties:Mellow White Miso: lightest in flavor.

Kome Miso, Sendai, or Red Miso: made from white rice, popular in Japan.

Genmai Miso: made from brown rice.

Shiro Miso: very mild and sweet (uses sweet rice).

Barley Miso: Made from barley and soybeans, longer fermentation period than rice miso, not-too-sweet, not-too-overpowering flavor. Popular in Japan it is considered a "country-style" food. Ideal for use in miso soups, sauces, and spreads.

Soybean Miso: the darkest, firmest, most intensely flavored of misos, resembles a thick chocolate fudge. Flavor is exceptionally strong, it is often mixed with other misos. Used in hearty, cold winter dishes like stew.

General rule: the lighter the miso, the milder and sweeter it is. (The shorter the fermentation, the milder it is.)