Difference between white miso and red miso
White miso vs red miso:
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury. These verities are also described by their colour. They are red miso, white miso, black miso and mixed miso as well. Thus, this article will reveal the difference between white miso and red miso.
What is white miso?
The white colour is obtained by using a lot of rice koji (about 60%) and fewer soybeans. The actual resulting colour can range from white to light beige, and the miso has a definite sweet taste. It’s best used in condiments like mayo or salad dressings, or in light sauces. Of all miso varieties, the white miso contains the most carbohydrates and therefore tastes the sweetest. Its texture is very smooth. Because of the high carbohydrate content, the fermentation is very quick and only takes a few weeks. On the other hand, its shelf-life is limited to only one or two weeks at room temperature, or 2 months when refrigerated. White miso is used to make light coloured soups, salad dressings and marinades for fish. Famous to the Kyoto region of Japan for generations, Sweet White is now the most popular variety. With its sweet, gentle flavour and smooth, creamy texture, Sweet White Miso has a low salt content (4 %) and a very short fermentation time (three weeks). Sweet White is delicious in spreads, dips, sauces and salad dressings, or for seasoning light soups.
What is red miso?
Red Miso is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in colour from red to dark brown. The deep umami flavour of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Red miso contains the highest levels of protein of all types of miso. When rice is used as ingredient to make red miso, normally white rice is used. The fibres of brown rice are difficult to penetrate by the koji mycelium and it more difficult to prevent bacterial contamination. Red miso is used for stir-fries, miso soups and stews or to make marinades for meat, poultry and vegetables. This 100% Japanese rice red miso makes a savoury miso soup and a flavourful miso paste. Red miso is saltier and stronger than white miso.
What is the difference between red miso and white miso?
Both miso are great for adding flavor into your meal, they are also well loved by the Japanese. It is good to know the difference between the two in a more intimate detail.The white miso comes from fermented soybeans. It is basically comprised of rice, giving it a sweet taste. It is usually white in colour and is more commonly used for salad dressings and sandwich spreads. White miso is used for mayonnaise and spreads while a red miso is used for stews, brazes and glazes. The red miso, on the other hand, comes from barley and other kinds of grains, instead of the usual rice mixed with soy. Its red colour is well attributed to the fact that it comes from soy, which naturally has reddish to brown appearance. The red type of miso is more often used in preparing soups, stews and brazes. Aside from being different in their basic ingredients and colour, the white miso and the red miso also differ in their nutrient content. Because of the large percentage of rice in white miso, it can be assumed that it contains large percentage of carbohydrates as well. Thus, it is vital that moderate amounts will only be taken, especially to those who are highly conscious with their health. More so, their flavours also differ. White miso is sweet while red miso has a deeper distinct taste and texture. Thus, they are also variably used in cooking variety of entrees. White miso has a higher percentage or rice while red miso has more soybeans in it. A white miso is sweet while a red miso has a deep umami flavour. White miso takes only a few months to ferment while a red miso can range from 1 year to 3 years.