Miso Master Red

Miso
By Carter DeGraw, Maggie Elliot, Audrey Elias, Dhaulagiri
Feriansyah and Riley Fitzpatrick
What is Miso?
History and Key Ingredients
Traced back to China in 4th Century BCE
Travelled with Asian immigrants to United
States
Limited public appeal until 1960’s
Research reveals staggering nutritional
qualities
Antioxidants, Iron, Vitamin K, Calcium,
Phosphorus, Potassium, B Vitamins
Probiotic bacteria
Complete Protein
Soybeans - Fermented product and turned into
Miso. Soybeans are used for a lighter, sweeter
taste.
Rice Koji - an inoculated culture that is added to
the mixture to ferment the product. The inoculant
used to inoculate the rice is Aspergillus oryzae
Sun-Dried Sea Salt - used to add flavor, draw
water into the Miso, and inhibit fermentation (to
an extent)
Water - useful for mixing, viscosity and water for
the fermentative inoculant
How Red Miso is
made
Process
Technology

Large Ceramic Pot

Sterilized with rice wine

Prevents bacteria from spreading around the vessel

Opaque

Prevents sunlight from killing Aspergillus Oryzae

No Aspergillus Oryzae = No Fermentation

Conclusion
Conclusion
Miso’s sales are growing!

In 1979 the American Miso Company produced 80,000 lbs per year

Today, it produces 600,00 lbs every year

Different grains and

fermentation periods yield miso
varieties with other flavors
References
Christensen, E. (2009, March 20). What's the Difference Between White, Yellow, and Red Miso? Retrieved October 06, 2016,
from http://www.thekitchn.com/whats-the-difference-white-yel-79637

Koji - The culture behind Japanese food production. (2013, June 03).
Retrieved October 05, 2016, from https://www.clearspring.co.uk/blogs/news/8024723-koji-the-culture-behind-japanese-food-
production

Make miso. (2013). Retrieved October 05, 2016, from http://www.soya.be/make-miso.php

Making Miso: A Step-by-Step Guide. (2012, June 27). Retrieved October 06, 2016, from
https://vastmorsels.wordpress.com/2012/06/27/making-miso-a-step-by-step-guide/

Mikel, M. (2016). MISO MASTER® Organic, Kosher Traditional Red Miso. Retrieved October 05,
2016, from https://www.great-eastern-sun.com/stuff/miso-master-organic-kosher-traditional-red-miso

Miso. (2011, July). Retrieved October 06, 2016, from http://www.misorecipes.net/types-of-miso/red-miso-paste/