Are there brands of miso that don't have alcohol? How does miso taste like?

Question

Are there brands of miso that don't have alcohol? How does miso taste like?

Answer 1

Miso is fermented soybean paste. I haven't heard of a brand of miso without alcohol and to tell you what miso tastes like, it's usually salty and it depends on what kind of miso you use because I've heard of miso that has a sweeter taste then some. I like miso with strong flavours in them. (I really like misoshiru)

There is akamiso (red), shiromiso (white)and I think there was more. If you want a lighter flavour, I think shiromiso would be the one.

Answer 2

Plus after the miso has been fermented it is pasturized to keep it from going off, I worked in Japan and have use hundred of varietys, and while the first process may produce a n alcoholic vapour, they add none to it and after processing it contains no residual alcohol.

As the one person said more commonly there are 2 white or yellow miso, or red, but in Japan there are brown one known as Hacho and are quite strong and malty.

Answer 3

You shouldn't be too concern over the alcohol in most of the cooking bcoz all the alcohol content has been evapourated during the cooking process....

Your religion refrain you from alcohol bcoz of the high effect. But cooking it has no issue in this case...

Answer 4

Miso is yummy, try a lighter brown one to start yourself off, it is very good for you.  The alcohol is negligible, unless of course your religion forbids it, I am sure somebody better versed in this can answer that part better.  Get yourself a simple Japanese recipe book from the library (yep, we still go there) or google miso recipes.

Answer 5

Miso is a food paste made of soybeans, salt, and, usually, fermented grain. The fermantation produces alcohol but you don't get drunk with it.

Soybeans and rice are used to make miso, a paste used for flavoring soup and marinating fish.

How to make miso soup:

3 cups dashi soup stock

1 block tofu

3-4 tbsps miso paste

1/4 cup chopped green onion



Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.