Choosing and storing your miso:
It’s good to try different flavors, colors/brands of miso, as each has its own unique flavor. We most often use Cold Mountain’s “Mellow White Miso” which is created using a mixture of brown rice, organic soybeans and sea salt. It’s delicious, smooth, mild-tasting and an excellent addition to any salad dressing, vegetable sauté, sauce, or soup.
There are a couple of important things to check when picking the perfect miso:
1. No GMO soy. Read the label carefully to make sure you’re getting organic, GMO-free soybeans.
2. The miso should be unpasteurized. If you want the digestive and overall health benefits of the fermentation process, then the miso needs to be unpasteurized.
3. No added preservatives or MSG. Miso is flavorful and salty enough on its own.
Miso is often sold in tightly sealed plastic or glass containers, although some stores sell it in bulk containers as well. After you get your miso home, it’s best to store it in the refrigerator in a tightly sealed container. If stored correctly miso can last for up to a year.
Finding the perfect miso for you really depends on what you plan to use it for. I find the subtler and smoother flavors of white miso most appropriate for dressings and light sauces. The darker colored misos can also be used in small amounts in these sauces and add some depth and intensity of flavor. I tend to use the darker misos for hearty vegetables and soups though, where their flavor will not overpower the dish. Whatever miso you choose there are a myriad of uses!
Next: Uses for miso