Miso is a fermented, soybean paste, dating back to seventh century Japan.
Miso begins with a grain, usually rice or barley, which is then inoculated with mold spores. These molded grains, koji, are combined with soybeans and sea salt, and then pakced into wooden barrels, where the mixture ferments for anywhere from three months to three years. Indeed, the various types of miso owe their differences to the length of the fermentation period. The fermentation temperature, the proportion of koji to soybean, and the type of grain also influence the miso product.
Rice miso (kome miso), barley miso (mugi miso), and soybean miso (hatcho miso) form the three basic categories of miso. These groups Continue reading
