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Traditional White Rice Miso (Kome Miso)
Traditional White Rice Miso (Kome Miso)
Rice Miso is the most commonly consumed miso in Japan. It can be consumed at any stage from young (6 month), medium (8 – 12 months), to vintage (above 2 years) stage. Their colour changes from light beige (young), caramel brown (medium), to dark brown (Aged) depending on their maturing stage.
Rice Miso comes in various formulations with ingredient ratios that vary by region, making it the most widely enjoyed miso type in Japan. It can be savored at different stages of maturation, ranging from youthful to moderately aged, resulting in a spectrum of colors that may range from a pale beige to a rich camel brown and even a deep dark brown.
Available as Young, Medium and Aged.
Young Rice Miso – (6 - 8 months)
Light beige in colour, and a fresh & sweet Koji flavour. If you relate Miso to cheese, this young rice miso is equivalent to fresh cheese.
Medium Rice Miso – (12 - 18 months)
Caramel brown in colour, and mellow well combined flavour. If you relate Miso to cheese, this medium rice miso is equivalent to Edam cheese.
Aged Rice Miso – (2 Years + )
Almost black in colour, and it is a full body with a hint of tangy flavour. If you relate Miso to beer, this aged rice miso is equivalent to Stout beer.
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