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…

What Is Miso? Miso is one of the Japanese traditional seasonings.It’s produced by fermentation of the following ingredients: soybean, malted cereals (koji), and salt. Malted cereals are called koji in Japanese, and it made by fermenting steamed rice, barley, or…

The color of miso is roughly divided into 3 types: Red, Golden yellow, and White according to finished color. The color varies by the kinds of raw materials and how to make, and there are so many different colors. But…

What Is Saikyo Miso (西京味噌 Saikyo Miso)? Saikyo miso was originally used for the royal court dishes. Some miso shop (they became a joint stock corporation) offered the miso under the order from Kyoto Imperial Palace (Kyouto-gosho) about 200 years…