There are many versions of Miso but they generally fall into red, white, and Hatcho Miso ("emperor's miso" Aged 24-30 Months) with less water and salt content and made near Okazaki castle in Japan.
Red (Aka) miso is aged over a year the color of this miso changes gradually from white to red or even black.
White (Shiro) miso is the most popular miso and is made with rice, barley, and a small quantity of soybeans and has abbreviated fermentation. The taste is sweeter than red miso but has less umami.
Miso, when fresh, has a shelf life and will be found in the refrigerated section of the Asian market. This is not to say that it is not available dried or unrefrigerated.
Miso is showing up practically everywhere thanks in large part to the Asian-pacific rim cuisine but because it is so flavorful, marinades, sauces, pasta and soups of all sorts have leveraged it versatility. “The key to fine miso cookery is not to overpower dishes with a strong miso taste, but to integrate the more subtle aspects of miso color and flavor in a gentle balance with other ingredients.”
Create a savory Mayonnaise sushi/sashimi sauce combine to taste these simple ingredients.
1 1/2 cups of Best Foods Mayonnaise
1/4 cup of Awase miso (or 50-50 white and red miso)
2 Tablespoon of hon mirin (true mirin) (sake)
1 Teaspoon fish sauce
1 Teaspoon Seasoned rice wine vinegar
- A good source for miso is the Gold Mine Natural Foods (http://shop.goldminenaturalfoods.com/South-River/products/32/)
- Hon mirin (true mirin) not to be confused with Aji-Marin is a lot more expensive and has true umami flavor. Takara Marin is an example as is 12% alchol. All true Marin will have a similar alchol content.