This article can be read in about 2 minutes.

<What is it?>
Kome 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.

<How is it used?>
It can be used for miso soup, sauces, dips, marinade, hot pot dishes.

<Other features>
Depending on the length of fermentation, Kome miso can have different colours and flavours.

6 months: Orchard colour with mellow sweetness and umami from rice
1 year: Caramel brown colour with moderate sweetness and strong umami.
3 years: Dark brown colour with aged depth, strong umami and sharpness


Copied title and URL