04.04.2024

Red MISO and White MISO【PART2】

Thank you for taking the time to read the FB Management newsletter!
One of the favorite seasonings among Japanese is MISO.
This week, we’re diving into the charm of MISO! If you haven’t already, make sure to check out Part 1 of our MISO introduction!

Which type of MISO do you like?

MISO can also be divided into two types based on color.

  • Red MISO
    The general term for MISO with a relatively long aging period, resulting in a deep red (dark) color.
    The general term for MISO that has undergone a relatively long aging period, resulting in a deep red (dark) color, which applies to various types of MISO.
    Recommended dishes using red MISO are MISO soup and MISO simmered dishes.
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  • White MISO
    The general term for MISO with a relatively short aging period, resulting in a white appearance.
    The term commonly refers to MISO made with rice koji.
    Recommended dishes using white MISO include MISO soup and Saikyo-yaki (A dish where meat or fish is seasoned with MISO and grilled).
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    Indeed, distinguishing between types based on differences in ingredients and color is common practice.
    The predominant type of MISO varies by region in Japan as well.

When traveling in Japan, trying the local MISO dishes of each region is also highly recommended!

We will introduce this week’s recommended products.
It’s “Kaden Tsubu MISO” by Ando Brewery!

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Ando Brewery, founded in 1853, is a company with a long history of producing MISO and soy sauce.”Kaden Tsubu MISO” made by this company is a MISO
that has been aged for a long period to achieve its flavor.
※”Kaden” means “hereditary” in English.
It’s a dish that We highly recommend experiencing through MISO soup!

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Thank you for staying with us until the end. This is the Global Team from FB Management.
Today, we introduced Japanese MISO.

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