Miso Master Organic Miso Soup

Now if you are as big a fan of miso soup (and Japanese cooking) as I am this is going to be an essential staple for your fridge. The essential thing to remember is that Miso is a refrigerated product so please do NOT buy it from anywhere that ships it without it being kept super cold.

There are a number of different types of Miso Master Organic Miso Paste so here’s a run down direct from the site of the

Traditional Misos

These misos are called Long-Term and are made the traditional centuries-old way. They are aged naturally without temperature control for up to two years in giant four-ton cypress, redwood, or fir vats. The best misos use only the finest certified organic ingredients, producing dark, rich misos that give a wonderful flavor to soups and stews. At the American Miso Company they follow macrobiotic theory, traditionally processing all of their misos using only certified organic whole beans and grains, Blue Ridge mountain well water, hand-made organic koji, and sun-dried sea salt. Thirty years’ experience in artisanal organic miso-making produces the finest miso in the world.

Mellow Misos

Short-Term Misos, often called Mellow misos, contain less salt and soybeans and more rice or barley koji than AMC traditional misos. Since salt retards bacterial action, reducing salt content in these misos speeds up fermentation, allowing the aspergillus mold to move quickly through the abundant starches in rice or barley transforming them into simple sugars. When the aspergillus mold and the lactobacillus bacteria act on the grain, more starch turns to sugars in a much shorter time, creating a milder miso just right for lighter soups, sauces, and dressings. Thirty years’ experience in artisanal organic miso-making produces the finest miso in the world.

Sweet Misos

AMC use even less salt and soybeans and even more rice koji in their sweet misos than in their mellow misos. Since soybeans contain a lot of protein, which is difficult to break down, reducing the soybean content of these misos speeds up the fermentation process. When the aspergillus mold and lactobacillus bacteria act upon the increased grain content of these misos, there is even more starch to turn to complex sugars. In order to maintain an even flow of consistent product during speedy fermentation in summer and slow fermentation in winter, they age their mellow and sweet misos in temperature-controlled rooms at 68 degrees. Sweet misos are the most delicate misos, perfect for scrumptious salad dressings, dips, and spreads. Thirty years experience in artisanal organic miso-making produces the finest miso in the world.

You can purchase these miso’s and others directly here