Northeast miso is generally used to dip raw vegetables, such as wild vegetables in spring, small root garlic, diced wife, etc., and cucumbers and green onions in summer are also necessary for every meal; Moreover, miso is mainly eaten in the form of miso soup, and miso is also added when steaming fish, meat and vegetables.

2. Different tastes:

Northeast miso is salty and thick, and there are many broken watercress in it. However, miso is more suitable for vegetarian soup because of its delicate taste, rich aroma and light taste.

3. Different production processes:

Northeast soy sauce is only naturally fermented from soybeans, and the main microorganisms are mold and Bacillus subtilis. South Korean miso is made by mixing soybean and rice (barley) and koji-making by Aspergillus oryzae.

4. Different classifications:

Northeast miso is mainly divided into bean paste and vegetable paste. The main ingredients of bean paste are broad beans and soybeans, and the auxiliary materials are pepper, sesame oil and salt. The main ingredients of soy sauce are soybean and salt.

Korean miso is mainly divided into red miso and light miso, and the color depth is mainly influenced by the time of koji. Short koji-making time leads to light color, while long koji-making time leads to dark color.