Doug Collins
Kome Miso is a widely available white rice miso paste that comes in different colors, including white, yellow, and red. It also has varying levels of sweetness and strength.
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Red Miso orAka Miso, is made from soybeans, barley, and other grains that undergo a long fermentation process, resulting in a mature and flavorful umami taste.
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Shiro Miso or White Miso is a popular type of miso made with rice, barley, and a small quantity of soybeans. It has a shorter fermentation time compared to red miso.
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Mugi Miso or Barley Miso is produced by blending barley, soybeans, koji culture, and salt. The color varies from reddish-brown to dark chocolate-brown.
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Awase Miso or Mixed Miso, is a blend of red and white miso pastes, offering a versatile taste that combines the sweetness of white miso with the richness of red miso.
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Genmai Miso or Brown Rice Miso, is a type of red miso made with brown rice. It has a creamy texture and is fermented for 6 to 18 months.
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Saikyo is a sweet white miso from Kyoto made with more Koji and often used for sweet dishes.
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Mame Miso or Soybean Miso, has a darker reddish-brown color compared to Kome Miso. It is less sweet than other types of miso. Mame Miso requires a longer fermentation period.
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Soba Miso, or Buckwheat Miso, is a type of miso that blends buckwheat and wheat in the fermentation process. It is not a common variety, but it is still traditionally prepared.
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Yellow Miso or Shinshu Miso is a mild version of White Miso that undergoes a slightly longer fermentation process. It comes in various shades.
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Taima Miso, or Hempseed Miso, is a standard miso variety that includes hemp seeds in the fermentation process, resulting in a unique hemp flavor and aroma.
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