1, the use of different:

Northeastern dashi is generally used for dipping raw vegetables, such as spring wild greens, small root garlic, brahmi, etc., and summer cucumbers, scallions are also a must for every meal; and and miso and miso is mainly consumed in the form of miso soup miso, in addition to steamed fish, meat, vegetables, but also added to the miso.

2, the taste is different:

Northeastern miso taste salty and a little more coarse, there are a lot of crushed soybean paste; and miso is delicate, rich and mellow aroma, the flavor is also lighter, and more suitable for all-vegetarian soup.

3, the production process is different:

Northeast soy sauce is only through the natural fermentation of soybean manufacturing, the main microorganisms are mold and Bacillus subtilis. And Korean miso is made with soybeans and rice (barley) mixed with Aspergillus blancus.

4: classification is different:

Northeast soy sauce is mainly divided into bean paste and pan sauce. The main ingredients of bean sauce are broad beans, soybeans, etc., and the auxiliary materials are chili peppers, sesame oil, salt, etc.. The main ingredients of pan sauce are soybeans with salt.

Korean miso is mainly divided into ruddy miso and light miso, and the color is mainly affected by the time of making miso, the short time of making miso, the color is light, and the time is long, the color becomes darker.