All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.



(The type of miso used for everyday dishes varies by region and family, and information regarding season and daily use may not apply in all cases.)

Shiro miso

Mild taste and aroma.
For most miso soup and to flavor other dishes.

Aka miso

Sharp taste and aroma.
For strong tasting miso soup, which goes well with tempura and okowa [sweet rice dishes]. Also tastes good on hot days in summer.

It has a higher sodium content than shiro miso: when creating a menu, combine aka miso soup with less salty dishes.

Saikyo miso

Sweeter than regular shiro miso. Preferred choice for misozuke marinade.

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