What Is Miso
Miso is a traditional Japanese seasoning made from fermenting soybeans with salt and Koji (malt).
It is a thick paste that contains full umami.
This is used to make miso soup and other Japanese dishes.
Miso contains about 12% protein by weight because it is primarily made from soybeans.
It is considered completed resource of plant-based protein, providing all 9 essential amino acids.
Types of Miso
Type of Miso
There are lot of types of miso because miso looks and tastes different depending on kinds of Koji (malt) used, amount of Koji, and degree of maturity.
There are three kinds of Koji: rice, wheat, and beans.
Rice Koji is the most popular Koji used to make miso.
The more Koji is used, the sweeter miso becomes.
The most popular miso types are dry-taste miso, which are made from fermenting soybeans with higher percentage of salt (11% to 13%) and rice Koji.
These types of miso have darker color (aka-miso) and lighter color (shiro-miso) depending on degree of maturity.
These types of miso are usually available in the US.
Vegetable Sticks with Miso as Dip
Fresh vegetables go with miso.
If you prepare vegetable sticks, such as celery, carrot, and cucumbers, try it with little miso.
You do not want to dip too much miso just like you do with ranch dressing. Miso is pretty salty and has strong taste.
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