Need a miso expert

[roshmi]

Hi!
I'm a newbie and I'm seeking help with choosing a miso product. I found several choices for Mitoku traditional aged miso from Simply Natural Foods online. I'm not actually following a macro diet, but my husband recently had surgery (successful as far as we know) to remove a cancerous tumor in his lung. He has read Kushi and we've both made some dramatic changes in our diets - cutting out red meats and highly processed foods, cutting back radically on sugar intake, using organic products as much as possible.

One of our favorite things is to make a large pot of soup with organic beans, brown rice, and vegetables. We use no salt or other seasonings during the cooking except for sea veggies. Then we add miso and/or shoyu to each bowl according to our own individual tastes.

We've tried both mellow (light) and aged (dark) and we like both but prefer the darker variety. I've been getting the miso at Whole Foods Supermarket, but I looked online to see if I could find a less expensive and higher quality source. I'd like to try the Mitoku yaemon soybean miso (formerly called Mansan soybean miso) because it seems like the best value (a 14oz pkg is about the same price as the 8oz or 10.5oz of the other kinds) and it's aged for 36 mos thus producing a product with a highly regarded medicinal value.

But I'm concerned that it might be too strong tasting. We both really love the stronger tasting flavor of a more aged miso, but I never heard of this type before and when I called the tollfree # at Simply Natural to get further info before ordering, the woman who answered said she's never used that type and didn't know of anyone else who had either. She wasn't very helpful.

So I'm hoping someone out there has tried the yaemon soybean miso and can reassure me that it's got a good flavor for those who enjoy a full-bodied miso. Also, am I correct to assume that the Mitoku misos are higher quality products than the Miso Master ones I've been getting at Whole Foods?

Thanks! :o)

[garymill]

Quite simply,

Miso that is recommended for everyday use in macrobiotics is aged generally 18 -24 months. This is the type of miso that I have eaten for well over 10 years, and also the person that answered the phone eats too. In fairness the woman that you spoke to explained to you that we sell almost 15 different misos and we simply have not tried the Yaemon especially considering the fact that it is aged 36 months, so is not considered an everyday miso. We in fact use the Sakurazawa Barley which is the most popular miso we sell, which the woman also explained to you.

Due to the holiday, we promissed to get back to you by Monday as we needed to talk to the supplier to answer your question on the taste of the Yaemon. The woman you spoke to did have an opportunity to call them this evening and would have called you back on Monday. It was the same story with the supplier, general staff was not acquainted with it as it is not an everyday miso. They did check and someone there familiar with it states that it has a taste like Hatcho Miso, meaning strong, robust. So considering this is strong tasting, you may or may not like it. Do a search for Hatcho Miso on Google to get some of your own sense of this. Remember that most miso has some other grain in it like barley, or rice, this is purely just soybeans.

Mitoku Miso's have been made for generations in Japan, while Miso Master is made domestically. The techniques used to make it here come direct from Japan, so one could not say that in any way it is a low quality miso, but read the Yaemon miso information to get some appreciation of the special ingredients that go into making it as a contrast. Obviously since the miso master miso has not been made for 100 years, means that it is not going to be produced in 100 year old wooden casks. Also make note of the description also saying that it is considered a medicinal miso.


Hope this helps,


Gary

[roshmi]

Thanks, Gary, for such a speedy reply.

As far as comparing the Mitoku line with the Miso Master, I formed the same conclusion - that the while the one is also organic and probably a decent choice, the Mitoku products sound like they must be superior based on the company's strong commitment to good health through diet and to seeking out the most experienced and highly regarded traditional sources for their miso.

But as far as which Mitoku miso to get, I'm still quite confused. I spent a good hour or more on the macro forum website trying to find any info I could on the subject. I came across your name several times on postings, and you seem to be knowledgeable in a number of areas. Would I be able to reach you by phone if I called the tollfree number? If not, is there someone else you could recommend I speak with? It wasn't just the fact the the person who answered before didn't know anything about this product. She didn't seem interested in finding out either. I had to actually beg her to please inquire further about it.

I realize it's a holiday week and there may have been less staff in, so she may have been extra busy answering phones, etc. That may have something to do with the hurried and seemingly uncaring response. I hold no grudge and still look forward to placing my order for several interesting products. But I still need a better understanding of which miso I should get. I did read the description of each miso at least twice and was attracted to this one for 3 reasons: 1) a high medicinal value due to the 36 mo aging and use of koji balls; 2) a better financial value (same price for 14 oz as the others with only 8 to 10.5 oz); 3) probably a more robust flavor which I would see as a plus, unless the flavor was so strong that it was barely edible.

I have tried aged black fermented soybeans which I received once as a gift. They were very pungent, but I really liked them a lot. I used to add a small amount to my soups, and just a little went a long way with a nice, deep payoff in added flavor. I was hoping the yaemon miso might be something like that.

I've already tried a search online for the yaemon, but it mainly turned up tamari rather than miso, but I'll try your suggestion to search for hatcho this time. If you learn anything else, meanwhile, I'll appreciate hearing back from you.

Thanks again,
"Rosh" :o)

[Nancy]

Hi roshmi,

I am reading your miso posts with interest. I am hoping, given your bent for fermented soybeans, that you will order the 36 mos. aged miso, firstly, and another healing miso of your choice.

I will be very interested in hearing how you think it tastes, and whether it is you and your husband's opinion that it is good medicinally, for healing. --Since no one seems to know much about the yaemon.

You sound like a courageous couple, who are on the right track with diet.

Have a Happy and Healthy New Year!

Nancy