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One of the favorite seasonings among　Japanese is MISO.
MISO is a fermented food made from soybeans and is used as a seasoning in cooking.
Typically, MISO is salty, but its flavor and aroma depend on the ingredients. Different varieties of MISO have been
described as salty, sweet, earthy, fruity, and savory.
The Japanese people are MISO. There are many Japanese dishes that use MISO, such as MISO soup and MISO pickles.
This time, We’ll introduce you to MISO.

What is MISO ? How it taste like ?

MISO is a fermented food made by adding koji, which is cultivated with koji mold, to steamed soybeans, rice, barley,
or other grains that have also been steamed.
As of the essential ingredients in Japanese cuisine (Washoku), MISO is often in paste form, with a thicker
consistency compared to liquid seasonings like soy sauce.

MISO comes in different varieties depending on the ingredients used.

• Rice MISO

  This is a relatively short-aged (1 month to 1 year) MISO made from soybeans, rice, salt, and water, using
  “rice koji” which is rice with koji mold applied. It is the most common type of MISO produced throughout
  Japan.

• Barley MISO

  Barley MISO is made from soybeans, barley, salt, and water, using “barley koji,” which is barley with koji
  mold applied. It contains a higher proportion of koji compared to rice MISO and has a shorter fermentation
  period, resulting in a sweeter flavor profile.

• 

• Soybean MISO

  Soybean MISO is made solely from soybeans, salt, and water. It is characterized by a long fermentation period
  (1 to 3 years) and the use of steamed soybeans with “soybean koji,” resulting in a deep and rich flavor
  profile.
  One of the representative types is “Haccho MISO.” Unlike MISO made with rice or barley koji, Haccho MISO
  requires a longer fermentation period, resulting in a darker color and less sweetness.

• Blended MISO

  “Blended MISO,” also known as “mixed MISO,” is a type of MISO that combines two or more of the following:
  soybean MISO, rice MISO, and barley MISO. It’s also referred to as “combination MISO.”
  Blended MISO allows for customization based on personal preferences or to complement specific ingredients in
  dishes. You can leverage the unique characteristics of each type of MISO to create a blend that suits your
  taste and enhances the flavors of your dishes. It adds a layer of versatility and enjoyment to cooking and
  experimenting with different flavors and textures.

• 

We’d like to introduce our recommended MISO brewery,
Ando Brewery to you!

Ando Brewery, founded in 1853, is a company with a long history of producing MISO and soy sauce. Based in Akita
Prefecture, Japan, they leverage the abundant water, rice, and natural climate to deliver authentic MISO and soy
sauce products. They are committed to providing high-quality MISO and soy sauce.

Thank you for staying with us until the end. This is the Global Team from FB Management.
Today, we introduced Japanese MISO.
Moving forward, we will continue to showcase food and traditional crafts that allow you to experience the essence of
Japan. If you’re interested, please feel free to visit our website and contact us！

If you are interested in other Japanese food products besides MISO, please feel free to contact us via the email
address below.
Email : inbound@fbmg.co.jp