Results: Miso
Published on 10/18/2023
Miso is a fermented paste, typically made from soybeans, salt, sometimes grains, and koji - a type of fungus. It is popular in Japanese cuisine and has a wide range of uses.
QUESTIONS
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Comments
1.
1.
Do you use any form of miso?
Yes
12%
258 votes
No
57%
1263 votes
Not regularly, but I have tried it
13%
291 votes
I am unfamiliar with it
19%
420 votes
I cannot eat it (due to food allergies/intolerance)
3%
67 votes
2.
2.
How do you use miso?
As a paste or condiment to spread on food, to dip food in
7%
143 votes
As a broth
16%
358 votes
To make a sauce, marinade or glaze
10%
224 votes
Other uses
2%
49 votes
Not Applicable
73%
1607 votes
3.
3.
Do you like the umami flavor of miso?
Yes
17%
379 votes
No
12%
261 votes
I have never tried it
71%
1560 votes
4.
4.
Do you have any preferred type(s) of miso?
Shiro (white, mellow and sweet)
7%
147 votes
Hacho/hatcho (dark, more aged, rich/bolder umami flavor)
6%
134 votes
Genmai (brown rice)
6%
124 votes
Shinsu (yellow)
5%
111 votes
Awase (a mixture of white and red)
3%
74 votes
Mugi (barley)
2%
50 votes
Aka (red)
2%
51 votes
I am unsure of what kind I like or tried
13%
275 votes
Other kind(s) not mentioned
1%
11 votes
Not Applicable
70%
1537 votes
5.
5.
Did you know the darker the miso, the more intense flavor it has?
Yes
16%
349 votes
No
37%
813 votes
Not Applicable
47%
1038 votes
COMMENTS