The Taste of Miso is Affected by the Composition of its Fermentation Barrel

Abstract

Wooden barrels have been traditionally used for fermenting miso. Recently, wooden barrels have been replaced by plastic and steel barrels to reduce commercial costs. The present study aimed to evaluate the effects of different types of barrels on the flavor and taste of miso. For this purpose, we fermented our own rice miso in either wooden or steel barrels. We then compared the flavors and tastes through sensory evaluation. After eleven months of fermentation, the miso prepared in wooden barrels had a significantly stronger intensity of saltiness and sourness compared to that of the miso fermented in steel barrels.