Do you know the difference between miso, one of Japan's leading seasonings, especially red miso and white miso? This time we will introduce the types of miso, including red miso, and their differences.
Miso is indispensable when making miso soup. Miso is made by adding fermented salt and malt to soybean, rice, and wheat grains, and is considered to be a traditional Japanese food.
It's such a miso, but when you go to the supermarket, various types are sold. Of these, I often see red and white miso notations, but do you know what the difference is? This time, let's compare red miso and white miso with other miso to see the deep world of miso!
What is red miso
Miso is characterized by its richness because it has a long ripening period. The salt content is high and the taste is salty.
The Tohoku region is made using rice, while the Chukyo region is made mainly of beans. Beans are low in sugar and contain a lot of protein, which is a raw material for amino acids, so it seems that the one made from beans is called red miso.
The red miso made from rice includes Tsugaru miso and Sendai miso, and Sendai miso has a strong entanglement and Tsugaru miso is rich. There is also red miso made from wheat in the northern Kanto region.
What is white miso
The characteristic of white miso is that it is white in color because it is made by short-term aging. Due to its short ripening period, it has a lower salt concentration than red miso and has a sweetness due to the sugar content of koji.
Shinshu miso and Saikyo miso are typical examples of white miso that uses rice. Saikyo miso is said to have a strong sweetness, and Shinshu miso is said to have a light texture. Miso miso, which has a low production volume, is used mainly in Kyushu, western China and western Shikoku.
Difference in how to make red miso and white miso
Ingredients for red miso and how to make red miso
Miso is made by mixing rice malt, soybeans, and salt, putting them in a wooden pail, and fermenting and aging. And the difference between red miso and white miso depends on whether soybeans are boiled or steamed during this process.
And red miso turns brown when the amino acid contained in soybean reacts with sugar. By the way, this reaction is called "Maillard reaction", and it is the same phenomenon as browning when baking bread, rice, or onions.
In addition, red miso, which has a long aging period, has a high salt concentration so as not to lose its freshness during the aging period. However, even with the same red miso, the type called Edo red miso has a low salt content because it is a red miso that matures in a short period of time.
White miso ingredients and how to make white miso
On the other hand, the process of making white miso is almost the same as red miso.
The only difference from red miso is that soybeans are boiled in the process of making miso so that substances that cause the Maillard reaction can flow out into the broth during boiling. And because the aging time is short, it has a low salt concentration and a sweet finish.
What are the nutritional benefits of red and white miso?
Benefits of red miso
It is often said that red miso is good for breakfast. It is related to the ingredients contained in red miso. The source of this red color, "melanoidin", not only removes active oxygen but also stimulates the intestine to increase metabolism. "Peptide" has the effect of reducing triglyceride, anti-oxidant action, and metabolism increase, and when taken in the morning, it awakens the body and suppresses an increase in blood sugar level. It's the perfect drink to start a fresh morning. Also, when you drink miso soup, you may be worried about isoflavone, which is said to be taken too much. Red miso is an isoflavone whose properties have changed due to fermentation, so you can drink miso soup without any problems.
Benefits of white miso
On the other hand, white miso is recommended to drink at night. "GABA" contained in white miso is a neurotransmitter that suppresses brain excitement and can induce a mild sleep. It also relieves irritation and insomnia, so it can be expected to reduce stress and relax. It can also prevent overeating caused by the excitability of the brain, so it is also effective as a miso soup when dieting. If you say that you will eat something in the middle of the night, why not try the miso soup with white miso at night.
White miso is also rich in lactic acid bacteria. A spoonful of white miso contains the same amount of lactic acid bacteria as 100g of yogurt, which will improve the intestinal environment and improve constipation.
Red miso is rich and white miso is sweet. In addition, it is said that the nutritious value is high in red miso, and white miso has the particles of grains remaining, so you can enjoy the texture. If you can use it properly according to each characteristic and cooking, you can broaden the range of cooking.
If you know the characteristics of red miso, you will be good at cooking!
By familiarizing yourself with miso, which is a familiar seasoning, you can enjoy cooking using miso even more. Also, by understanding the difference between red miso and white miso, you will not have to worry about choosing miso. Eat and compare both red and white miso and cook with your favorite miso.