White Miso and Red Miso are both Japanese seasonings made from fermented rice, barley, and soybeans. They are thick mixtures often used in sauces and other types of seasoning, with the taste varying by variety. White miso is made from fermented soybeans with a larger percentage of rice, giving it a sweet taste and a whitish or light beige color. It is commonly used in salad dressings, mayonnaise, and sandwich spreads, and has the highest carbohydrate count of the two miso types. Red miso, on the other hand, is also made from fermented soybeans but is mixed with barley and other grains instead of rice. The high percentage of soybeans gives it a red color and a deep umami flavor. Red miso is often used in soups, stews, and brazes, with the color darkening when extra soybeans are added.
Key Takeaways
- White miso has a higher percentage of rice, while red miso contains more soybeans.
- White miso has a sweet taste and a whitish to light beige color, while red miso has a deep umami flavor and a reddish-brown color.
- White miso is often used for salad dressings, mayonnaise, and spreads, while red miso is used for soups, stews, and brazes.
