Miso...Shoyu...

[Davylp25]

Hi...
Pls no raw lectures. LOL

I was wondering about MISO... I have just seen sweet miso, mild miso..red miso..brown rice miso, barley miso... white miso, chickpea miso -wow lots of miso- Whats the best?Taste? Does it really matter?
Also, SHoyu, I have seen alot of shoyu things, Is it all created equal? Or does it have to be NAMA Shoyu... I found a site that sells alot of Shoyu's, Wondering?

Thanks!

[juliebove]

The type of miso you use would depend on the recipe you use and the taste you want. I used to like miso made with soy but I now avoid soy because of thyroid problems. I've tried chickpea miso but don't care for the taste. Very sour and strong tasting. I avoid shoyu also because of the soy. Nama means raw. So if "nama" isn't in the name then it isn't raw.

[spicyfull]

Great information.............

[LightLover]

- soya is never raw, except natto (see google & pictures, looks not so nice!)
- I use barley miso from clearsprings, which is still cooked, but afterwards not pasteurized, it's quite tasty, yummy.., I think the fermenting takes away some bad caracteristics of soya

LL

[Davylp25]

Okay... So Is miso in jars or bags in dried powed that you need to add water to liquify ? I thought it was in jars, But I just saw some in bags? Huh?

[Lay-Lay]

Alissa's book has a miso recipe I been meaning to try. Can't remember what the base of it is though.