I always ask my guests to taste a few kinds of Miso in my stock. Basically the differences come from the percentage of rice & soy beans, amount of salt, period of fermentation, as well as special Koji fungas each Miso makers are using.
At this class, my guest couple loved our Red Miso so much that we decided to adjust the composition of seasonings and add a lot of Red Miso. The result was a nice and spicy bowl of Ramen we all really enjoyed a lot!
In mid June, our climate starts getting wet and humidity goes up higher and higher each day, that maybe one reason powerful tasete of Red Miso works great.
They were here to learn how to cook Ramen & Gyoza, so when they return home, their souvenir for friends looking after their doggy and family would be a table of Japanese style dinner. I loved that idea very much & hope I could be of a little help.
Many thanks for coming!