Miso

by Vicki Reich, from the April 2003 Newsletter

There is a question I am often asked at the Co-op that I’ve always had a hard time answering and I thought this month I’d find the answer once and for all. The question is: What is the difference between all of the types of miso we carry?

To find the answer, I would have to try all the varieties. So, armed with seven bowls, seven containers of miso, two spoons, and a very large glass of water. I grabbed Tyler, and we sat down to mix up some miso broth.

Before we get to the actual tasting, I thought I’d give a plug for miso and why you might want to add it to your diet. Miso is fermented soybean paste with other grains sometimes added. Because it is fermented, it is easier to digest than unfermented soy products. It has all the benefits of soy, has B vitamins, Vitamin E, fiber, and the enzymes used to ferment the soy also aid in digestion of other foods. There are hundreds of different kinds of miso in Japan and each has a regional flavor. The Japanese have used miso for centuries as a base for soups and seasoning for grains, vegetables and marinades. One note of caution for those sensitive to salt or on a low sodium diet, miso is very high in sodium.

Unlike other taste tests, I wasn’t trying to find out what brand of miso was the best, but rather, how they compared in terms of strength and color and what would be the best use of each. The lightest miso in terms of taste and color is Westbrae Mellow White Miso. It has a very subtle taste and would be a good base for soup that calls for chicken broth or to add a little flavor to dips. It didn’t have enough flavor on its own. It would be a good starter miso if you’ve never had miso before and were a bit nervous about trying it.

Miso Master Mellow White Miso is the second lightest miso both in color and taste. It has a more complex flavor and would be perfect to eat miso and tofu soup before a meal of sushi and would also be a good choice if you’ve never had miso before. Next in line in terms of strength is Westbrae Mellow Red Miso. This is a slightly darker miso. The flavor is still pretty mellow but has a bit more of a miso flavor than the previous two. It could also be used as a base for miso and tofu soup. The fourth strongest miso is Westbrae Brown Rice Miso. The color is a light reddish brown, and the flavor is slightly yeasty but still mild. You could use this to add flavor to sauces or as a soup base. Westbrae Barley Miso gets into the darker, more flavorful miso. It has a definite tang to it and is chocolate brown in color. Miso Master Barley Miso is the second darkest miso with a strong miso taste that is not for the faint of heart. You could use this as the base of stew or other strong-flavored dishes. The darkest and strongest of the miso we carry is Miso Master Red Miso. This could also be used as a base for stew or, if you like the taste of miso, as a strong digestion-aiding broth.

If you’d like to try miso and don’t know where to start, there are recipes on the miso containers, Web sites with recipes, and see Jackie Miyasaka’s article in this issue. After trying all the different miso, I know I’m going to add more to my diet, and now that hard-to-answer question will be no problem.

Related Article: Kelly Kingsland on Miso

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