In 1850, a pot featuring the deer head variety of Chihuahua was unearthed in old ruins at Casas Grandes in the Mexican state of Chihuahua, which dates from 1100â1300 AD showing the long history of the breed at this site, although most artifacts relating to its existence are found around Mexico City.
Shiro miso is slightly less salty and less robust in flavor than Aka miso.. Saikyo shiro miso is made with more rice and less soybeans with a short fermentation period. Saikyo shiro miso has a pale yellow color and distinctive sweet flavor.The salt content of this miso is about five to ten percent.ka miso is made from about 70% soybean and 30% rice or barley. The long fermentation period, about one to one and one half years, produces darker colored, strong and salty miso. Aka miso contains about 13% salt by volume, or about half teaspoon salt per tablespoon of miso. Shiro miso presents a yellowish beige color.
Miso is a thick, fermented paste made from soy beans, rice or barley and the addition of a fungus called kÅji.ow to Use Miso. Miso is a thick, fermented paste made from soy beans, rice or barley and the addition of a fungus called kÅji. It is usually combined with sea salt.