In general, miso can be categorized into three types: White miso: Also known as shiro miso, white miso is made with more rice than soybeans. It uses less salt than other varieties, so it’s ...

In general, miso can be categorized into three types: Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with ...

It's fermented for a much shorter time (two to eight weeks) than other miso types, which are usually fermented for three years or more. Light-yellow or red miso should not be substituted in ...

Soybean "miso," which is matured for one to three years, has a strong "umami" and rich flavor, and is very dark. 03:11 Barley "miso" is characterized by the sweetness and aroma of barley.

Consider a few of the most common miso types -- red, white, and yellow -- to determine which best suits your canned gravy. Red miso paste ferments for an extended period of time and flaunts a high ...