Okay, first a bit of theory. Miso is a fermented soy paste from Japan. It looks like a spread. Miso consists of soybeans, sometimes supplemented with fermented brown rice, white rice or barley. By mixing these basic ingredients with koji (a good fungus), a fermentation process is set in motion. In this way, a brown mash, called miso, is formed in a few weeks or tens of months. The darker the color of the miso, the longer the fermentation has taken and the stronger the taste.
Our miso has been traditionally made in Japan for generations. Speeding up the production or fermentation process does not affect the Japanese. In fact, that’s really out of the question. Miso needs time to mature and develop that super refined taste. Because that taste is really special! If you are familiar with Japanese cuisine, you will recognize the umami flavor in it. And did you know that umami is Japanese for “delicious”?
Miso is almost addictive. Once you have realized what you can do with it, you will soon be putting miso through everything. It adds flavor and is a great replacement for the often chemical stock cube. Miso is vegan, just like 99% of our other Japanese products. Except for the miso with barley, all types are gluten-free.
|Hatcho miso||Min. 24 months||Soybeans||Very powerful||Solid||Yes|
|Genmai miso||Min. 18 months||Soybeans and brown rice||Moderately powerful||Smooth||Yes|
|Mugi miso||Min. 18 months||Soybeans and barley||Powerful||Smooth||No|
|Shiro miso||2-6 wks||Rice and soybeans||Mild||Slightly sturdy||Possibly. traces of|
Mugi and genmai miso are the most similar in taste. Mugi miso has a slightly saltier taste and perhaps a bit more malty. You will automatically discover which one you prefer.
Hatcho miso ferments for at least 2 years. This is so extremely long that pasteurization is not necessary. That actually also applies to genmai and mugi miso in glass jar. They ferment for about 18 months.
Is the miso in bags? Then we do pasteurize the soy paste. If we don’t, it “grows” the miso out of the package and the package bulges. Pure necessity!