@stephanie g.
Yes, with the squash for a autumn dish the red balances; it all depends on your tastes and somewhat the season.
If white is all you have try it. If's it's still warm where you are it could work well--maybe up the soy-sauce in the recipe, and/or grind up some toasted sesame seed, or use toasted sesame oil to make up for the strong flavor of the red and balance the sweetness of the squash.
But consider red is good to have to hand, it keeps 'years' in the fridge. "Miso Masters" is a excellent brand which is made in the US.
4 Comments
Yes, with the squash for a autumn dish the red balances; it all depends on your tastes and somewhat the season.
If white is all you have try it. If's it's still warm where you are it could work well--maybe up the soy-sauce in the recipe, and/or grind up some toasted sesame seed, or use toasted sesame oil to make up for the strong flavor of the red and balance the sweetness of the squash.
But consider red is good to have to hand, it keeps 'years' in the fridge. "Miso Masters" is a excellent brand which is made in the US.
Personally I like miso soup with red miso.
Is there a particular recipe you plan on using?