Doenjang vs Miso: what is the difference?
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Japanese miso is typically inoculated with a clean koji starter (rice or barley) for a sweeter, smoother, and milder flavor. Doenjang is fermented usi...
Japanese miso is typically inoculated with a clean koji starter (rice or barley) for a sweeter, smoother, and milder flavor. Doenjang is fermented using solid blocks of wild-yeast soybean bricks (meju), resulting in a much chunkier, earthier, and robust flavor.