How Miso is Processed
Kome miso
| Malt Type | Taste | Color | Sodium (Range) |
|---|---|---|---|
| Kome Miso (Rice malt miso) |
Sweet | White | 5–7% |
| Red | 5–7% | ||
| Semisweet | Pale yellow | 7–12% | |
| Red | 11–13% | ||
| Full-bodied | Pale yellow | 11–13% | |
| Red | 11–13% |
Mugi miso
| Malt Type | Taste | Color | Sodium (Range) |
|---|---|---|---|
| Mugi Miso (Barley malt miso) |
Sweet | Pale yellow | 9–11% |
| Full-bodied | Red | 11–13% |
Mame miso
| Malt Type | Taste | Color | Sodium (Range) |
|---|---|---|---|
| Mame Miso (Soybean malt miso) |
Deep and rich | Dark brown | 10–12% |
A large portion of the contents of this page are taken from the Miso Online site of the Japan Miso Promotion Board.
