A short while ago, I attended a seminar on dash (soup stock) and miso. Although I regularly use miso and make my own dashi, I was curious to taste the miso and dashi that I have never used. In this seminar, we made our own miso from organic soybeans and sea salt. It was much easier than I thought but I guess I wouldn't be able to find out whether I succeeded until next February when the miso is ready to eat.
During the seminar, we tasted, wheat miso from Kyushu, Haccho miso (Dark Red Miso) from Nagoya, Edo-ama miso from Tokyo, home made rice miso, and white rice miso from Fukushima. I personally liked the Edo-ama miso, a dark colored miso (not red miso) that has a slightly sweet taste. I hope to use more miso in my class.
Miso making procedure
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.