Miso

Rice Miso is the most common type of fermented soybean paste produced throughout Japan. It is made by fermenting soybeans with rice malt. Ordinary rice miso goes through 6 month to 1 year of fermentation process until it achieves perfect umami and mellow sweetness.

<What is it?> It’s a type of fermented soy been paste mainly produced on Kyushu and Shikoku islands. It’s made by fermenting soybeans, with barley malt. It’s sweeter and lighter in colour than other kinds of miso.