Reply #7: Hatcho is the type made with soybeans alone [View All]

[Warpy]

It's the darkest of the misos and the strongest flavored. There are also misos made with rice and with wheat. Generally speaking, the lighter the color the more grain is in it and the lighter in flavor it will be. White miso has a sweet undertone.

I generally find hatcho a bit strong for my taste, and prefer mugi (rice) miso for most soups and the white miso for sauces and dressings, although I swap them back and forth.

Miso requires a light touch, but a cup of veggie broth flavored with miso and garnished with chopped scallion is pure heaven on a cold day.

Hmm, supposed to be chilly tomorrow, maybe I'll do that instead of fried tofu.