Miso Tasty Blog
Welcome to Miso Tasty’s blog where you will find our latest news and updates and our guide to Japanese cooking ingredients, food and recommendations.
What is miso?
Miso is essentially a thick, savoury cooking paste, most famous for making miso soups. It is made from fermented soybeans, and it originates from China, before being developed and refined further in Japan. It can be used as a soup or noodle base, as a marinade or dressing, even in desserts!
How to dissolve miso paste?
What are the different types of miso?
Those new to Miso are often surprised to learn that there are near- infinite types, just as there are countless varieties of wines or cheeses. If you adjust the ratio of soy to grain to salt, the environment, the length of fermentation, or the grains chosen, a different type of miso results. Here we will discuss the types of miso that we produce here at Miso Tasty but there are many others including; Saikyo miso (sweet white miso), Genmai miso (brown rice miso) and Mame Miso (pure soybean miso)