Miso Types & Colors
Miso has a full spectrum of flavors and textures but all miso can be simplified into three distinct elements: Ingredients, Taste, and Color. Miso types vary depending upon the environment, climate, water quality and even the storehouse. Koji, an Aspergillus Oryzae fungus culture made with grains or beans, is the essential and most foundational link in the production of miso.
These are the three main types of koji used for fermenting soybeans: