Japanese Food

It’s very difficult for me to talk about miso and soy sauce comprehensively, so I have decided to start with the very basics: talk about the miso I currently use.
The miso is Saigetsu from Marudai Miso. While the sales company is located in Tokyo, the miso itself is made in Sado Island, Niigata. It is an additive-free kome (= rice) miso. This 1-kg pack is about 450 yen. (I got mine much cheaper; it was on sale yesterday.)

Product name: Kome (= rice) miso
Raw materials: Soybeans (non-genetically modified), rice, salt
品名: 米味噌
原材料名: 大豆(遺伝子組み換えでない)、米、食塩
According to JAS, miso is classified into four types:
Kome miso (soybeans + rice fermented and matured)
Mugi miso (soybeans + barley or rye fermented and matured)
Mame miso (soybeans fermented and matured)
Chogo miso (mixture of any of the above; or another type of miso)

Kome miso is further divided into three types:
Ama (= sweet) miso (which is further divided into two types, aka (red) and shiro (white))
Amakuchi (= sweet, mild) miso (which is further divided into two types, tanshoku (light-colored) and aka (red))
Karakuchi (= dry, i.e., salty) miso (which is further divided into two types, tanshoku (light-colored) and aka (red))

Mugi miso is further divided into two types, amakuchi and karakuchi.

米みそ: 大豆と米を発酵・熟成させたもの。
麦みそ: 大豆と大麦又ははだか麦を発酵・熟成させたもの。
豆みそ: 大豆を発酵・熟成させたもの。
調合みそ: 上記の各みそを混合したもの。または、その他のみそ。


Reference/参考: 味噌の種類 (Japanese only)/(日本語のみ)

Saigetsu is karakuchi, aka (salty, red) kome miso.
(To be continued)

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