Editing Miso (section)

==Types and flavor==
[[File:Miso 003.jpg|right|thumb|''Akamiso'' (red miso) has a reddish-brown color.]]
Miso's taste, aroma, texture, and appearance vary by region and season. Other important variables that contribute to a particular miso's flavor include temperature, [[fermentation]] duration, salt content, variety of {{lang|ja-Latn|kōji}}, and fermenting vessel. The most common flavor categories of miso are:

* {{lang|ja-Latn|Shiromiso}}, "white miso"
* {{lang|ja-Latn|Akamiso}}, "red miso"
* {{lang|ja-Latn|Awasemiso}}, "mixed miso"
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Although white and red ({{lang|ja-Latn|shiromiso}} and {{lang|ja-Latn|akamiso}}) are the most common misos available, different varieties may be preferred in particular regions of Japan. In the eastern [[Kantō region]] that includes Tokyo, the darker brownish {{lang|ja-Latn|akamiso}} is popular while in the western [[Kansai]] region encompassing [[Osaka]], [[Kyoto]], and [[Kobe]], the lighter {{lang|ja-Latn|shiromiso}} is preferred.

[[File:北海道味噌ラーメン（北海道味噌ラーメン泰我）.jpg|thumb|Bowl of [[ramen]] with miso broth]]
A more nuanced breakdown of the flavors is as follows:

* {{lang|ja-Latn|Kome}} miso ({{lang|ja|米味噌}}) or "rice miso" can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans. {{lang|ja-Latn|Kome}} miso is consumed more in eastern Japan and the Hokuriku and Kinki areas.
* {{lang|ja-Latn|Mugi}} miso ({{lang|ja|麦味噌}}) or "barley miso" is a whitish miso produced in Kyushu, western Chugoku, and Shikoku areas. Another reddish {{lang|ja-Latn|mugi}} miso is produced in the northern Kanto area. {{lang|ja-Latn|Mugi}} miso has a peculiar smell.
* {{lang|ja-Latn|Mame}} miso ({{lang|ja|豆味噌}}) or "soybean miso" is a darker, more reddish brown than {{lang|ja-Latn|kome}} miso. This is not as sweet as some other varieties, but it has some astringency and good {{lang|ja-Latn|[[umami]]}} ({{lang|ja|旨味}}) flavor. This miso requires a long maturing term. {{lang|ja-Latn|Mame}} miso is consumed mostly in Aichi prefecture, Gifu prefecture, and Mie prefecture. Soybean (grain-free) miso is also labeled {{lang|ja-Latn|[[hatchō miso]]}} ({{lang|ja|八丁味噌}}).<ref>{{cite web|title=Recipes for Hatcho Miso |url=http://www.naturalimport.com/recipes_for_hatcho_miso |website=NaturalImport.com |access-date=15 August 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150908020250/http://www.naturalimport.com/recipes_for_hatcho_miso |archive-date=8 September 2015 }}</ref> {{lang|ja-Latn|Hatchō miso}} is an [[Okazaki, Aichi]] specialty and has its origins in [[Mikawa Province]] during the [[Sengoku period]]. The processing method with large wooden barrels and stones on the lid remains unchanged.
* {{lang|ja-Latn|Chōgō}} ({{lang|ja|調合}}) or {{lang|ja-Latn|Awase}} ({{lang|ja|合わせ}}) miso, or "mixed miso", comes in many types because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. For example, {{lang|ja-Latn|mame}} miso is very salty, but when combined with {{lang|ja-Latn|kome}} miso, the finished product has a mild taste.
* {{lang|ja-Latn|Akamiso}} ({{lang|ja|赤味噌}}) or red miso is aged, sometimes for more than one year. As a result, due to the [[Maillard reaction]], the color changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavor are saltiness and some astringency with umami. It is often a much stronger-tasting miso. Factors in the depth of color are the formula of the soybeans and the quantity used. Generally, steamed soybeans are more deeply colored than boiled soybeans.
* {{lang|ja-Latn|Shiromiso}} ({{lang|ja|白味噌}}) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If more soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).

=== Chemical properties of flavor and aroma compounds ===
[[File:Miso Saba.jpg|thumb|Miso used to flavor ''[[mackerel|saba]]'']]
The distinct and unique aroma of miso determines its quality. Many reactions occur among the components of miso, primarily the Maillard reaction, a non-enzymatic reaction of an amino group with a reducing sugar. The volatile compounds produced from this reaction give miso its characteristic flavor and aroma. Depending on the microorganism in combination with the variety of soybean or cereal used, many flavor compounds are produced that give rise to the different types of miso. Fermentation products such as [[furanone]] compounds, including 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) and 4-hydroxy-2,5 dimethyl-3(2H)-furanone (HDMF) are novel flavor compounds of miso.<ref name=":3">{{Cite book |title=Industrialization of Indigenous Fermented Foods, Revised and Expanded |last=Steinkraus |first=Keith |publisher=CRC Press |year=2004 |pages=99–142 }}</ref> HEMF is especially known for its sweet aroma and is very important for the sensory evaluation of the aroma of rice miso.<ref name=":3" />

The unique sensory properties of miso are complex. The key factor in the final product's overall quality is the microorganisms' enzymatic activity. They use the composition of miso (rice, barley, and soybeans) to produce different pigments, flavors, and aroma compounds.

[[Proteolysis]] of soybean protein produces constituent amino acids that impart an [[umami]] taste that enhances the relatively dull taste of soybean by itself.<ref name=":3" /> Soy protein contains a substantial amount of [[glutamate]], the salt of which is known as MSG or [[monosodium glutamate]], a popular ingredient used by food manufacturers to improve the taste of their products.<ref>{{Cite journal |last=Inoue |first=Yutaka |title=Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste) |journal=Food Chemistry |volume=213 |pages=521–528 |pmid=27451212 |year=2016 |doi=10.1016/j.foodchem.2016.06.106 }}</ref> The umami effect of MSG itself is one-dimensional. The umami taste of miso is multidimensional because of the myriad amino acids and fermentation products.

Barley miso is a traditional farmhouse variety made for personal use. Often called "rural miso", domestic barley is used more than imported barley. Containing glutamic acid and aromatic compounds such as [[ferulic acid]] and [[vanillic acid]], barley miso is distinguished by a characteristic flavor.<ref name=":3" />