MUSO's Products 2
- How MUSO's Miso is Made
- The Difference Between MUSO's & Commercialized Miso
- Different Regions Develop Different Miso
- Effectiveness of Miso
- MUSO's Products 1
- MUSO's Products 2
White (Shiro) Miso
Sweet taste, white luster, and elegant aroma characterize white miso. White miso uses more rice Koji to saccharify starch and uses half the amount of salt. The length of time for fermentation is also very short, about 2 weeks, and generates its original sweet flavor. With Rice miso, the soybeans are peeled and cooked in fresh water which is changed a few times to bring a unique white luster to the miso.
Awase Miso (Mixed Kome Miso with Mugi Miso)
Most Japanese families enjoy blending different types of miso creating unique flavors. Awase miso is a blend of barley miso and rice miso which are aged together for a long time. Before packaging, it is strained and prepared for use right from the package, making it convenient and popular with consumers.
Nama Miso (Unpasteurized Miso)
Basically most of MUSO's miso is pasteurized due to the various active enzymes and bacteria in the miso. These are heated just enough to stabilize the miso for packaging and shipping without damaging the enzymes and bacteria. The exception to this is the Nama Miso. MUSO has developed a method of packaging making it possible to export the Nama miso without stopping the activity of enzymes and bacteria. Therefore, Nama miso is considered to contain more beneficial enzymes and bacteria than miso that is heated. MUSO offers organic barley miso and organic brown rice miso in the Nama miso style.
It is recommended to use miso soon after opening the package and to refer to the expired date on the package. Sometimes the Nama miso containers inflate since this miso has not been heated and contains more active enzymes and bacteria than other miso. Therefore, the Nama miso is known to continue its fermentation process inside the container. This appears as what looks like mold. Although some people may not consider this active microorganism aesthetically pleasing, this is not at all harmful and in fact is what gives miso its unique health benefits.
In order to best store miso, maintaining its high quality and keeping for a longer period, the direct sunlight, humidity and high temperature should be avoided.
After opening, lid needs to be closed or wrapped tightly in an airtight container. The less air contained in the storage container is the better. Although it is not necessary, refrigeration at times can also prolong the life of the miso.
Akadashi (Reddish) Miso
Akadashi is made from Hatcho Miso and Kome (Rice) Miso, and their balance is 7; 3. The Japanese people used to eat it as one of menus of Japanese traditional banquet cuisine. Today, Akadashi is mainly used for Miso soup. Akadashi Miso soup is popularly served at Sushi restaurant.
Keg for HATCHO MISO
Muso's organic white miso