When it comes to miso, there are different types and variations available. One important distinction to consider is whether the miso is pasteurized or unpasteurized. Pasteurization is a process that involves heating the miso to kill harmful bacteria and extend its shelf life. However, this process also kills the beneficial probiotics present in the miso.
In my personal experience, I have found that not all miso is pasteurized. There are fresh, unpasteurized varieties of miso available that retain their probiotic content. These unpasteurized misos are often labeled as “live” or “raw” miso. They are typically found in the refrigerated section of health food stores or specialty Asian markets.
The fresh, unpasteurized misos have a distinct flavor and aroma. They are rich and hearty, with a deep, dark color. These misos are often aged for a longer time, which intensifies their flavor. They have a saltier taste compared to their pasteurized counterparts.
Personally, I find that using fresh, unpasteurized miso adds a delicious boost to my meals while also providing the benefits of probiotics. I enjoy using it in soups, marinades, dressings, and even in some desserts. It adds a unique umami flavor and enhances the overall taste of the dish.
However, it’s important to note that unpasteurized miso should be handled and stored properly to maintain its freshness and avoid any potential food safety risks. It should be refrigerated at all times and consumed within a certain period to ensure its quality.
Not all miso is pasteurized. There are fresh, unpasteurized varieties available that contain probiotics and offer a rich, hearty flavor. These misos are typically labeled as “live” or “raw” miso and can be found in the refrigerated section of stores. Adding fresh miso to your meals can be a great way to enjoy its unique taste and reap the benefits of probiotics.