1, fermentation time:

Red miso: fermentation time is long.

White miso: short fermentation time.

2. Different tastes:

Red Miso: More salt makes the taste salty.

White miso: Less salt makes it sweeter.

Miso originated in China or western Thailand, and it is very similar to bean paste, soy sauce and lobster sauce. As far as color is concerned, it can be divided into "red miso" and "light miso". The light color of miso is mainly influenced by the time of koji. If the koji-making time is short, the color will be light, and the longer the time, the darker the color will be.