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Aug 2, 2008 06:49 AM

Questions about miso

Can someone explain the different types of miso. White red I even bought one that is sort of tan but it does not say on the carton what it is. Also how long will a carton of this last if it is in the fridge? I like to use it to marinate fish but what else is it good for. Are soups made of all kinds. I am just really confused.

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  1. Someone else may be able to give you more technical info, but the color usually indicates strength of flavor, lighter color, lighter flavor. I think it has to do with how long it was fermented. It lasts a long time in the fridge, months. I have used it in a soba noodle salad dressing, and in miso soup. The color you use seems to be a matter of taste, at least from a non- purist perspective. Like I said, you may get more authoritative info from someone else, but I am using a "peanut butter" colored one right now in miso soup and it is really tasty.

    1. I like to put a tiny bit on cucumbers and celery for a quick snack. I mix it with a little bit of sugar and shoyu and put on sliced Japanese eggplant and then broil it.