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Miso is a powerful Fermented Food
- A Japanese provero says "Eat miso daily and you'll never need to see a doctor"
- It's been consumed in Japan for at least 1300 years and was used as a strong source of nutrition for elite Samurai warriors.
- There has been a lot of medical research to scientifically prove the health benefits of miso, most of which arise from the fermentation process it undergoes.
Begin a Healthier and Energetic life
"The taste that'll get your kids off their phones at the dinner table" At its basic, Miso is a paste derived by fermenting soybeans. These soybeans are mixed with salt and a type of mold called Koji (used to make sake).
Depending on the blend, they can be mixed with other grains like rice. The mixture is then left to ferment in crocks from a few weeks to a year. The result is a delicious, gluten-free, appetizing paste that can infuse mouth-watering flavors in your Mabo Tofu, Tofu Dengaku, Ramen, and Soup. You can even use our miso to bring out rich flavors in your burgers, marinades, fish, and stir-fry. But it's really most widely used for the famous miso soup. Explore your Umami - Fifth taste with Marukome's authentic miso.
Rice Miso
Made with rice, soybeans, and salt. White miso is also a type of rice miso.call
Barley Miso
Made of barley, soybeans, and salt. Main producers are located in the Chugoku, Shikoku, and Kyushu regions.
Soybean Miso
Made of soybeans and salt. Main producers are located in the Chukyo region.
Blended Miso
Made by blending two or three types of rice miso, barley miso, or soybean miso. Blended miso can also be miso made from a combination of rice koji, barley koji, or soybean koji. Miso other than rice miso, barley miso, and soybean miso is also categorized as blended miso.
Classification of Miso
Rice Miso
Barley Miso
Soybean Miso
The raw ingredients for miso can be categorized into the three types for rice miso, barley miso, and soybean miso, and blended miso which combines these three types. Rice miso is made by adding rice koji to soybeans, and barley miso by adding barley koji to soybeans. Soybean miso is comprised only of soybeans.
Low-Salt Miso
Sweet Miso
Strong Miso
Miso is categorized by flavor, such as sweet or strong. The strength of taste mainly depends on the amount of salt used, but another deciding factor is the koji rate. The koji rate refers to the ratio of rice or barley to the soybeans. If the salt content is held constant, the higher the koji rate, the sweeter the miso will be.
Red Miso
Light-Colored Miso
White Miso
Miso is visually categorized into red miso, light-colored miso, and white miso according to the finished color. Various conditions determine the color of the miso, such as the type of soybean ingredients used, whether the soybeans are boiled or steamed, the amount of koji added, and whether the mixture is stirred during fermentation.
Classification of Miso
Miso flavor is created in a complex combination of sweetness, saltiness, umami, sourness, bitterness, and astringency. To create a delicious bowl of miso soup, the components of the flavor must be in harmony with each other, in quality and quantity. Sweetness, umami, and saltiness are explained below.
Sweetness of Miso
Starch in the rice is broken down by amylase in the koji. A higher rice koji content will result in a sweeter miso. When miso is allowed to age for a long time, the sugar content is consumed by the yeast and lactic acid bacterium. If the sugar content is dramatically reduced, it creates a so-called "dry" state.
Aging and Umami
Umami of miso is influenced by amino acids (mainly glutamic acid) formed when the soybean protein breaks down. The umami increases with aging. Umami is not formed solely by glutamic acid, but formed when saltiness, sourness, and sweetness are blended together, and a good aroma and moderate viscosity are added. As aging progresses and the soybean continues to break down, the stimulation felt on the tongue softens, and the miso develops a broader and richer taste.
Saltiness of Miso
Miso that is extremely salty in the early stages of preparation loses some of its saltiness as it matures. This phenomenon, in which the saltiness perceived by the tongue decreases even through the salt concentration does not change, is called "shio-nare", and is the result of the sour and umami components. Lactate, peptides, and amino acids are all substances that cause "shio-nare".
Additive-free Miso
Additive-free miso is prepared without adding alcohol to the kuradashi miso (miso removed from the aging tank). It is directly filled into the container.
The container may expand during the distribution process, since the yeast activity continues and promotes fermentation.
Correct preservation method of Miso
Miso changes color over time and according to the temperature. This phenomenon occurs when the raw ingredients are broken down by the koji and is due to the reaction between sugar from the rice, and protein and amino acids from the soybeans. This also causes the flavor to change. This phenomenon is the result of the ingredients in the miso reacting with each other, and can occur even in an unopened pack of miso.
Point 1
To preserve the delicious flavor of miso, please store it in the refrigerator or freezer.*
* Miso does not freeze even when stored in the freezer.
* It may become slightly stiff, but can be used directly from the freezer.
Point 2
Once a miso pack has been opened, it should be tightly wrapped with plastic wrap to prevent contact with air which may cause drying and oxidation.