Black Bean Miso

Miso prepared with black soybeans. The same process as regular soybean miso, but anthocyanins in black bean skin produce deeper color.

Flavor tends to be richer than standard soybean miso, often with slight sweetness. Black beans are famous from the Tanba region, producing miso with a premium quality. Preparation follows the same basic steps, making it ideal for those wanting to compare ingredient variations. Anthocyanins turn red in acidic, blue in alkaline conditions. Watching color shift with pH changes is one pleasure. Using leftover New Year's black beans makes good seasonal use of ingredients.