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Talk:Miso

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This is an old revision of this page, as edited by Schlüggell (talk | contribs) at 19:08, 18 March 2005 (miso update ~~~~). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Couple of clarifications about the changes I made.

Miso can be made with only soybeans and salt (plus koji of course). Although the most popular types are made with grains added.

According to the miso.or.jp site (only in the Japanese section) fermentation can take from 5 days up to 20 months. See link fermentation times(Japanese).

Barly miso is not considered the mildest that would rather be miso made with rice. The most salty one is said to be made only from soybean. But since it is hard to get precise information about it I deleted the section.

"Anything fermented for less than 12 months is considered low quality" is NPOV as it greatly depends on the ingredients used.

I correct some grammatical errors in the history section, but I didn't change the text substantially. I think it needs to be better organized, but I have to leave that to someone who understands miso better. --G Gordon Worley III 18:28, 8 Jun 2004 (UTC)

Updated Page

Added much, but most of the original text was only moved to new positions, it could stand a few character references to Chinese and Korean as well now. One day I'll get the kōji and aspergillus oryzae going as well. Would be nice to get an image of miso being made in a kura as well. Schlüggell | Talk 19:08, 18 Mar 2005 (UTC)

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