A long-time Miso question

fuo.asuri
Bento-ing from: › Delaware › USA
Joined: 1 May 2009
User offline. Last seen 4 years 31 weeks ago.

Hello JB! :D This is my first forum I create, and it's a question that has been perplexing my little mind for quite awhile. :] I am wondering three things:
1) What is the differences between the types of miso *red, white, etc.?
2) What kind of miso is best to use for miso soup?
3) Is there a way to make the condensed miso (like I've seen for other soups) to pack into a bento?
Thank you very much for your time minna,
Ari~

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bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 27 weeks ago.
Re: A long-time Miso question

Someone else can answer questions 1 and 2, but the answer to 3 is that miso is already condensed. Maki has a description here of how to pack it for a bento.

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Bronwyn

My blog is Food and Shoes

rehfilet
Bento-ing from: › Germany
Joined: 11 Aug 2009
User offline. Last seen 3 years 6 weeks ago.
Re: A long-time Miso question

hello fuo.asuri
1) here's a lovely long and very informative post about miso by maki over on justhungry: http://www.justhungry.com/handbook/just-hungry-reference-handbooks/japan...
2) they're all for soup, you'll have to try and see which you like best! i have some white miso right now, it's nice but rather mild. i think i prefer the red kind, pers'nally.
enjoy your soup!
rehfilet

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 8 weeks ago.
Re: A long-time Miso question

Hi ari
rehfilet has already pointed you to Maki's 'miso primer' article which is the best answer I know of for question number 1.

rehfilet has also given the same answer I would have for question number 2 - although the white kind is often used for soup, I also prefer to use red miso. Do take notice of the paragraph Maki wrote about "how to get a good miso", miso can vary a lot and its worth keeping your eye out for artisan made misos aged over time in wooden barrels rather than in accelerated lab conditions in steel vats, particularly if those misos are from Japan (an example available in Europe is this delicious red miso from the Japan Centre http://www.japancentre.com/?cmd=itm&cid=287&id=2136 and this Paris store will have some of the best miso available in the continent http://www.workshop-isse.fr/acheter-en-ligne/index.php?main_page=index&c... - You did ask which is the 'best' miso to use! :) )

And please take note also of the points about miso with dashi in the 'miso primer' article one as well as the article about "miso balls" for soup Bronwyn pointed you to. Miso that's been sold with dashi already added makes a basic soup just by having water added to it and is nicer than those miso soup powders you can find in packets.

fuo.asuri
Bento-ing from: › Delaware › USA
Joined: 1 May 2009
User offline. Last seen 4 years 31 weeks ago.
Re: A long-time Miso question

Thank you very much everyone! I'm sorry for the inconvenience~ I should have looked up this better, Sorry for that (>//^//<);;
Ahh~ But you were all very helpful! Thank you so much for your patience and helpful tips and explainations. <3
Arigatou gozaimasu~
Ari

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 8 weeks ago.
Re: A long-time Miso question

No apologies necessary, Ari!

I've even been able to stock up on the Yamoto Kanae red miso thanks to you! (Usually, when it is available, you can only buy it at the shop and not online. At the moment the shop doesn't have it and I hadn't realised it was available through the website).

It's me who needs to apologise, for some reason I missed that you were in Delaware - I must have confused your location with that of rehfilet. Still, at least I've got my favourite aka miso back in the fridge thanks to the mistake, even if that is of no help to you whatsover. Gomen nasai.
(If you were interested, you could perhaps email Yamoto and see who is distributing them in the US, their miso might be available toorder online somewhere http://www.yamato-soysauce-miso.com/contactus.html )

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