What Is Koji Miso? Basically “koji miso” refers to the miso with a high proportion of koji in Japan.Miso is made by fermenting a mixture of soybean, koji, and salt. Koji miso tends to use greater amount of koji for…

What Is White Miso (白味噌 Shiro-Miso)? White miso is a generic term for miso that is whitish or pale-yellow in color. It’s mainly produced in Western Japan where the wether is relatively warmer than Easter Japan.There are several types of…

What Is Red Miso (赤味噌 Aka-Miso)? Red miso is a generic term for miso that is brown or reddish brown in color. It’s mainly produced in Eastern Japan where the wether is relatively cooler than Western Japan.There are various kind…

What Is Miso? Miso is Japanese fermented food made from soybean, malted cereals (koji), and salt. It’s used as seasonings for various kind of dishes such as soup, stir-fried dish, stews.The taste differ depending on the types of miso, and…

The Difference Between White Miso and Red Miso Before getting down to the main point, let me talk about the difference between white miso and red miso briefly.Without regard for the materials or taste, if miso has brown color (including…

What Is Koji? Koji is produced by sprinkling spores of koji mold onto steamed cereals (rice, barley, or soybean), and cultured under conditions such as temperature and humidity that facilitate breeding. Cereals (one of organic substance) are decomposed by koji…

What Is Salted Rice Malt (塩麹 Shio-Koji)? Salted rice malt (salt-marinated rice malt) is called shio-koji in Japanese.This is one of the Japanese seasoning that is made by aging and fermenting a mixture of koji rice, salt, and water. ▲Salted…