What's the difference between Korean miso and miso and China northeast miso?

Northeast miso is generally used to dip lettuce, such as wild vegetables, garlic and wife soup in spring, and cucumbers and green onions in summer are also necessary for every meal. Moreover, miso is mainly eaten in the form of miso soup, and miso is also added when steaming fish, meat and vegetables.

2. Different tastes:

Northeast miso is salty and thick, and there are many broken watercress in it. However, miso is more suitable for vegetarian soup because of its delicate taste, rich aroma and light taste.

3. Different production processes:

Northeast soy sauce is only naturally fermented from soybeans, and the main microorganisms are mold and Bacillus subtilis. South Korean miso is made by mixing soybean with rice (barley) and koji-making with Aspergillus oryzae.

4. Different classifications:

Northeast miso is mainly divided into bean paste and vegetable paste. The main ingredients of bean paste are broad beans and soybeans, and the auxiliary materials are pepper, sesame oil and salt. The main ingredients of this dish sauce are soybeans and salt.

Korean miso is mainly divided into red miso and light miso, and the color depth is mainly affected by the time of koji. The koji-making time is short, the color is light, the time is long, and the color becomes dark.