The main difference between red miso and white miso is that white miso has a sweeter, milder and more delicate flavour than red miso, which has a saltier and intense flavour.
Miso is a traditional Japanese ingredient made of soybeans. There are many varieties of miso, and red and white miso are the most popular varieties of miso, especially among Westerners. Generally, the colour of the miso can indicate its taste, i.e., darker the colour, more intense the flavour is.
Key Areas Covered
1. What is Miso
– Description, Varieties
2. What is Red Miso
– Definition, Features
3. What is White Miso
– Definition, Features
3. What is the Difference Between Red and White Miso
– Comparison of Key Differences
Key Terms
Miso, Red Miso, White Miso
What is Miso
Miso is one of the main ingredients in traditional Japanese cooking. It is a soybean paste that has a texture similar to peanut butter. Basically, it’s a mixture of soybeans, grain like rice or barley, salt and koji. Japanese use miso for sauces and spreads, pickling vegetables, meats of fish. Miso also forms the base of misoshiru, a miso soup which is a culinary staple. Moreover, miso is rich in proteins, vitamins and minerals.
There are many varieties of miso, with different textures, colours, and flavours. These varieties are formed by the differences in ingredients, fermentation, and conditions under which the miso is kept. Red miso and white miso are the most popular varieties among Westerners.
What is Red Miso
What we call red miso encompasses darker red and brown varieties of miso. Red miso is usually saltier than lighter miso and has a more intense flavour. Generally, the darker the colour, the more intense the flavour is. It is generally made from a higher percentage of soybeans and a longer period of fermentation.
Red miso is perfect for hearty dishes like rich soups, braises, glazes, and marinades. Since this type of miso has an intense flavour, it can easily overwhelm mild ingredients and mild dishes, so you should use it sparingly.
What is White Miso
White miso is miso made from soybeans that have been fermented with a larger percentage of rice. Although we call it white miso, the actual colour can range from white to light beige. We also call white miso as light miso or sweet miso. White miso has a sweeter, milder and more delicate flavour than dark miso. It is easily adaptable for recipes.
When compared to darker varieties, white miso is fermented for a shorter time period. It is also less salty than red miso. White miso is perfect for warm weather soups, salad dressings, or light sauces.
Difference Between Red and White Miso
Definition
Red miso encompasses darker red and brown varieties of miso made from a higher percentage of soybeans and a longer period of fermentation, while white miso is miso made from soybeans that have been fermented with a larger percentage of rice.
Colour
While red miso encompasses darker red and brown varieties of miso, white miso encompasses white to light beige varieties of miso.
Taste
Red miso has an intense flavour while miso has a sweeter, milder and more delicate flavour than darker miso.
Salt
Red miso is saltier than white miso.
Fermentation
Moreover, red miso has a longer fermentation period than white miso.
Use
Red miso is perfect for hearty dishes like rich soups, braises, glazes, and marinades while white miso is perfect for light sauces and salad dressings.
Conclusion
The main difference between red miso and white miso is that white miso has a sweeter, milder and more delicate flavour than red miso, which has a saltier and intense flavour. Red miso is perfect for hearty dishes like rich soups, braises, glazes, and marinades while white miso is perfect for light sauces and salad dressings.
Reference:
1. Hackett, Jolinda. “What Is Miso and How Is It Used?” The Spruce Eats, Available here.
2. Sciarrino, Joanna. “Know Your Miso.” Bon Appetit, Available here.
Image Courtesy:
1. “Spicy Red Miso Ramen, Dosanko Larmen, Paris 001” By Guilhem Vellut from Paris, France (CC BY 2.0) via Commons Wikimedia
2. “White Miso, Dosanko Larmen, Paris July 2016 01” By Guilhem Vellut from Paris, France (CC BY 2.0) via Commons Wikimedia
ncG1vNJzZmiolZm2oq2NnKamZ6edrrV5yKxkraCVYrGqssWeqZ6mk5p6o7HTsJyepl2nsqV5wKebZq%2BYnsGmecyiqqhn