"Salty, savoury miso is (usually) made by steaming soya beans, mashing them with salt and koji, then leaving to ferment. And the age is what changes the colour, says Anderson. White miso is not aged for very long three to six months and so it retains that beany, beige/yellow colour and tastes fresher, while red miso is aged for six months or longer, resulting in a darker colour and more funk."
"The parallel Anderson often draws is that of a mild cheese and an aged or mature cheese. Gouda is a good example, he says. It can be quite mellow and salty, but as it ages it develops a buttery, caramelised flavour. As to which miso to use when, the general rule is: if you want to keep things light, use white; if you're after something more savoury, something richer, then go red."
Salty, savoury miso is usually made by steaming soybeans, mashing them with salt and koji, then leaving the mixture to ferment. Aging determines miso color and flavor: white miso is aged three to six months and retains a beany, beige-yellow color with a fresher taste; red miso is aged six months or longer, becoming darker with a more pronounced, funkier savor. The flavor development parallels mild versus mature cheese; aging produces buttery, caramelized notes. White miso suits lighter preparations and brightens acidity, while red miso adds depth and concentrated savory richness to dishes such as roasted aubergine or heartier soups.
Read at www.theguardian.com
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