White Mizuno and red Mizuno both belong to the miso, the production method is similar, the main differences are as follows:

One, the production method is different

1, white Mizuno: white Mizuno is to use the "boil" way.

2, red miso: red miso with "steam", "steam" soybean will let the soybean protein and sugar reaction brown, and "steam" way of fermentation time The first thing you need to do is to get a good deal on your own.

Second, the flavor characteristics of different

1, white Aizen: white Aizen is lower in salt, sweet taste, but also is considered to have beauty benefits.

2. Red miso: In terms of flavor, red miso is usually high in salt, salty and spicy, and has a long fermentation time, resulting in a mellow taste.

Three, different colors

1, white miso: White miso with the shortest maturation time has a creamy color.

2. Red miso: Red miso made from soybeans and soybean koji has the longest fermentation time and is brown in color.

Baidu Encyclopedia - Miso