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Primary Reaction
Lactic acid fermentation
Temperature
°C to °C range
Time
–
Wine Analogy
Aged miso resembles the complexity of a well-aged sherry or madeira
Coffee Analogy
Dark miso shares roasted, earthy notes with Sumatran coffee
Perfume Analogy
White miso's delicate aroma parallels the rice and soy facets in Comme des Garçons' Wonderwood
Key Compounds Produced
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Japanese technique fundamentals from an Iron Chef
Pure soybean miso aged 2+ years — intensely savory and complex
Mild fermented soybean paste — soups, glazes, dressings
Long-aged red miso — richer, deeper umami for stews and glazes
White-red miso blend — versatile, balanced for any application
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Japanese technique fundamentals from an Iron Chef
Pure soybean miso aged 2+ years — intensely savory and complex
Mild fermented soybean paste — soups, glazes, dressings
Long-aged red miso — richer, deeper umami for stews and glazes
White-red miso blend — versatile, balanced for any application
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