Gluten-Free Miso: Miso frequently, though not always, contains grains. Check the label for gluten-containing grains like barley (mugi ortsubu in Japanese), wheat (tsubu), or rye (hadakamugi). Rice (kome or genmai), buckwheat (sobamugi), and millet (kibi) are gluten-free.

Eden Foods’ Gen Mi Brown Rice Miso and Shiro Miso do not contain any ingredients with gluten. South River Miso’s adzuki bean, chick pea, golden millet, garlic red pepper and hearty brown rice misos contain only glutenfree ingredients.

Soy sauce, which is made from soy beans, is another essential seasoning used in many Japanese dishes. However, wheat may be used in the brewing process, rendering it non gluten-free.

At its most basic, miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that’s the common name for Aspergillus oryzae) that’s been cultivated from rice, barley, or soybeans.

Because miso contains some amount of salt, habitual miso intake is expected to increase blood pressure. However, previous basic studies clearly demonstrated that miso intake attenuates salt-induced sympathoexcitation and blood pressure elevation in the salt-sensitive hypertensive models.

A: The best way to store miso, considered a living food, is to keep it in the refrigerator. The miso will not freeze and the aroma and flavor will not go away, if it is only stored in the freezer for a few months. Q: The color of my miso turned a bit darker a while after I purchased it.

“Mutenka Genen Miso” is all-natural miso featuring a tasty blend of koji sweetness of and savory flavor from soybeans. The miso is fermented with 1.5 to 1 ratio of rice koji to soybeans, which is higher than typical miso products. The soup is full of toppings and flavor, yet low in sodium.

And though the sodium content of miso might be high, with up to 600 milligrams per tablespoon, used in moderation and as a substitute for pure salt, the healthy benefits still reign. In Japan, it’s common to find many versions of miso across the nation’s regions.

A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It’s best suited for heartier dishes like rich soups, braises, and marinades or glazes.

White Miso: This miso is made from soybeans that have been fermented with a large percentage of rice. Red Miso: This is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period.

Here’s what we recommend. You’ll see three miso styles in well-stocked groceries: White, or shiro, miso is the mildest and is also called sweet or mellow miso. Red, or aka, miso, fermented longest, is the most pungent. Yellow, or shinshu, miso falls in the middle and is, to some, the most versatile.