It is a savory, protein rich, highly nutritious soyfood that is of major importance in East Asia.
Every area of Japan produces it's own variety of miso, so there are many types to choose from.
The white varieties are a yellowish brown color and have a lite, almost sweet taste. The red varieties range from a deep dark red to an almost ebony brown, they also possess a rich aroma and an earthy taste. The following are just some of my favorite ways to use miso. Miso soup is always made by combining hot dashi with your choice of miso paste. All you need to prepare this healthy and delicious treat is a small sieve and a pot.