JAPANESE STUFF: Miso vs. Soy sauce
Soy sauce or Soya source is largely common in the world nowadays, but have you heard of Miso?
What's the difference between Miso and Soy sauce? What is Miso anyway?
Soy sauce is made from fermented soy beans with roasted grain, brine, and Aspergillus oryzae or Aspergillus sojaemolds.
When Soy sauce is squeezed, what's left is Miso.
In Japan, there are different types of Miso available.
The most known and available ones are:
Mame/Aka (means "bean"/"red") Miso, Shiro (means "white") Miso, and Awase (means "mixed")Miso.
Mame/Aka miso is darker, reddish brown Miso. It requires maturing period, and known to be salty, but contains more Umami (savory taste.)
Shiro miso's main ingredients are rice, and thus the color white. It requires short maturing period, and it is rather sweet.
Awase miso is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso.
I have seen red and white Miso at one of Asian markets in Oslo.