Miso
How to use miso
Miso Love You! There are different kinds of miso including rice genmai, kome; barley mugi and soybean hatcho. The suffix refers to the grain that has been inoculated with koji before it is blended with the soybeans. Koji is a culture used as the catalyst in the traditional Japanese fermented foods. Hatcho miso has no grain added so takes longer to ferment usually a minimum of three years. It is known as the "Emperor's Miso" and is highly prized in Japan. 5 things to do with miso 1. … [Read more...] about How to use miso