WHO ARE YOU,MI-SO?
Miso is a fermented beans paste that made with only three ingredients:
Koji (Aspergillus oryzae / ニホンコウジカビ)
It's simple. Therefore grains beans types, the fermentation process and
the environment can affect the final products, especially if it involves natural fermentation.
Miso is one of the five main seasonings in Japanese cuisine:
including sugar, salt, rice vinegar and soy sauce.
TYPES OF MI-SO
Different types of koji with grains (or beans) make different types of miso.
Kome (Rice) Koji
The most popular koji. 80% of Japanese Miso are made with Kome Koji.
These are : Shiro-Miso, Kome-miso
Mugi koji miso is also called as "countryside miso". This is because mugi koji was popular for farmers to use.
These are: Mugi-Miso
It grows koji directory onto soybeans. Normally mame koji is fermented much longer than Kome or Mugi.
These are: Hacchou-Miso or Aka-Miso