5 different liquid miso. New type miso with dashi; Shinsu (top) white miso, awasemiso, easy, master and red miso
Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Tsuji Shinzo wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kojikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
Shiromiso, "white miso"
Akamiso, "red miso"
Awasemiso, "mixed miso"