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best miso for miso soup?

ChowHappy Apr 22, 2007 10:53 PM

I'm confused!

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    ricepad RE: ChowHappy Apr 23, 2007 12:34 AM

    This has been covered recently, but use whatever kind of miso you want. Generally speaking, the darker it is, the stronger the flavor. I use both aka and shiro. And yes, miso will keep for a LONG time, so go ahead and buy both.

    1. FoodFuser RE: ChowHappy Apr 23, 2007 03:14 PM

      It's well-discussed here:
      http://www.chowhound.com/topics/366240

      There are almost no mistakes with miso: It lasts forever; all sorts of types are yummy. If you buy a higher grade non-pasteurized miso, then keep your stock temperature below 160 F to avoid pasteurization and to let the beneficial things make their way to your belly.

      1. j
        Jimmy Buffet RE: ChowHappy Apr 23, 2007 05:36 PM

        Have never eaten miso soup but really want to try it. Can't even find miso in my area...I meed to find a specialty market I guess...

        2 Replies
        1. re: Jimmy Buffet
          FoodFuser RE: Jimmy Buffet Apr 23, 2007 05:52 PM

          Jimmy, can we assume from your moniker that you are located in Key West? I will gladly trade you a pail of miso on Tuesday for a bag of Key Limes today.

          There are many online distributors of good misos, if your local health food store does not carry them. My local Asian store carries only mainstream pasteurized miso, though if you find only that it will give you a good introduction to miso's flavors.

          Best artisan brands (unpasteurized) that I know are Mitoku, South River, and Miso Master (distributed thru Great Eastern Sun).

          1. re: FoodFuser
            j
            Jimmy Buffet RE: FoodFuser Apr 23, 2007 06:02 PM

            No, I am a Marylander. I use that moniker as in Jimmy FOOD Buffet. My tastes tend to run to the pedestrian at times... : )

            But if you have any online suppliers that are good, I'd appreciate the links.

        2. seattledebs RE: ChowHappy Apr 24, 2007 12:22 AM

          If you're in Denver, get some of Taki's miso paste. Taki's is at 341 E Colfax Ave, though I think the miso is now also sold in places like Whole Foods as well as in the restaurant. I can't find a website for Taki's but have to wonder if he's started selling his miso paste beyond Denver.

          1. c
            cheryl_h RE: ChowHappy Apr 24, 2007 06:16 AM

            I made some recently with South River Miso's 3-year old hearty brown rice miso and was amazed at the depth of flavor.

            1. FoodFuser RE: ChowHappy Apr 24, 2007 06:31 AM

              Mitoku miso: I've ordered thru these folks:
              http://www.simply-natural.biz/natural...

              Miso Master:
              http://www.great-eastern-sun.com/shop...

              South River:
              http://www.southrivermiso.com/index_s...
              This South river site is wonderful for clicking around and getting a feel for the production and varieties of traditionally made miso.

              As to which one is best for soup: if you get "shiro", which is the mildest and youngest, you will not go wrong. One step up from there is aka miso. If you are ordering online, and want the best bang for you shipping-charges buck, get four: shiro, aka, mugi, and hatcho, listed in ascending order of strength.

              1 Reply
              1. re: FoodFuser
                j
                Jimmy Buffet RE: FoodFuser Apr 24, 2007 07:35 AM

                Thanks a million!

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