Red miso is a mixture of white rice, barley or soybeans fermented for one to three years. It contains the highest levels of protein. White or yellow miso contains a higher percentage of rice koji and less soybeans, is sweeter than red miso and contains a higher percentage of carbohydrates and a lower percentage of protein. It is only fermented for a few weeks and has a shorter shelf life than other varieties, usually up to two months refrigerated. Soybean miso is a reddish-brown, chunky miso, made only from soybeans with a fermentation period of at least a year.
Miso has many health benefits and a lot of these can be contributed to the koji mould. It is a probiotic, which is good for digestive relief and contains many B vitamins, including B12.
How Can I Use Miso Paste?