What kind of miso soup is usually served in sushi restaurants?
The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines) or kelp (konbu) with thin shavings of katsuobushi (dried and smoked skipjack tuna). There are many types of miso from different regions in Japan. The color can be darker or lighter, and the taste can be sweeter or saltier. The most common kinds of miso are shiro (white) miso and aka (red) miso. The white varieties aren’t really white, but are light yellow and have a sweet taste. The red varieties are dark brown and are salty. Shinsyu miso, which is light brown, is also commonly used. Mixed miso called awase miso is popularly sold in supermakets.
