5 ms·

Is miso paste basically soybased marmite or are there any inherent differences?

denton-scratch 5y ago
Miso paste is made from fermented soybeans and often used to make soup; marmite is made from yeast extract, and usually spread on toast. They're both salty and brown. Otherwise they have little in common.
- cannam 5y ago
  I just experimented with putting a thin layer of shiro miso on my buttered toast. It didn't quite work for me. Miso flavour turns out to be very compatible with toast but my test miso didn't have enough tang to cut through properly, so the impression it left was dominated by salt. Marmite and relatives are salty as well, but they have more bite in the flavour.
  - L_Rahman 5y ago
    You might find that aka miso or doenjang have a flavor profile closer to what you're looking for.
  - pseudotrash 5y ago
    Try freshly chopped celery, or carrot sticks and stick it into some fresh miso as if it were ketchup. Beautiful...
  - marssaxman 5y ago
    I like a smear of miso paste inside a grilled cheese sandwich.
hilbert42 5y ago
FYI: https://en.m.wikipedia.org/wiki/Marmite https://en.m.wikipedia.org/wiki/Marmite
twic 5y ago
Whilst they are very different, miso paste is probably the closest thing to marmite that people in normal countries will encounter. I believe miso paste is made by mixing cooked, mashed, soy beans with a culture of koji (_Aspergillus sojae_), and a certain amount of rice, used to grow the koji, and letting it ferment. Marmite is made by mixing malted barley with yeast (_Saccharomyces cerevisiae_) and a lot of water, straining it, letting it ferment, skimming off the yeasty froth that forms on top (you can discard the liquid, although i think people have found other uses for it), washing the froth to extract the yeast, adding salt to induce autolysis, filtering out the solid bits of dead yeast, boiling it down, and adding some seasonings. So although they are both made by fermenting something, the process is quite different. Miso is mostly soy bean, modified by the fungus, whereas marmite is mostly fungus, and is much more processed and concentrated. Instructions: https://msmarmitelover.com/2011/04/how-to-make-your-own-marmite.html https://msmarmitelover.com/2011/04/how-to-make-your-own-marm...
- netizen-936824 5y ago
  Normal countries?
- dfxm12 5y ago
  Do you happen to know the difference between marmite and vegemite?
  - hilbert42 5y ago
    Yes, but its hard to expalin unless you've tasted both. Here are brief Wiki extracts: "Marmite is a brand of savoury food spread from the United Kingdom, based on yeast extract invented by German scientist Justus von Liebig. It is made from by-products of beer brewing (see Lees (fermentation)) and is currently produced by British company Unilever. https://en.wikipedia.org/wiki/Marmite https://en.wikipedia.org/wiki/Marmite ..." "Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria in 1922. ..." A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British Marmite, New Zealand Marmite, Australian Promite, MightyMite, AussieMite, OzEmite, German Vitam-R, and Swiss Cenovis. https://en.wikipedia.org/wiki/Vegemite https://en.wikipedia.org/wiki/Vegemite." Special note to Americans: Vegemite is owned by Kraft, a US multinational. So you're to blame for foisting it on the world!
madeofpalk 5y ago
They do have a bit of a similar flavor profile - intensely savory 'umami' type flavor. Marmite/Vegemite is a a lot stronger and saltier though, and does have its own unique flavor.
supertofu 5y ago
I'm an American from California, so there was always miso paste at the grocery store. I put it on buttered toast. I suppose this is how Commonwealthers use marmite/vegemite.
- hilbert42 5y ago
  Right!
mef 5y ago
Miso isn’t similar, but something that _is_ is a spread called Gohan Desuyo. It’s made from seaweed and soy sauce but I’ve found it to be very similar to marmite https://japanesetaste.com/products/momoya-gohandesuyo-nori-seaweed-paste-145g https://japanesetaste.com/products/momoya-gohandesuyo-nori-s...

Miso paste is made from fermented soybeans and often used to make soup; marmite is made from yeast extract, and usually spread on toast. They're both salty and brown. Otherwise they have little in common.

cannam 5y ago
I just experimented with putting a thin layer of shiro miso on my buttered toast. It didn't quite work for me. Miso flavour turns out to be very compatible with toast but my test miso didn't have enough tang to cut through properly, so the impression it left was dominated by salt. Marmite and relatives are salty as well, but they have more bite in the flavour.
- L_Rahman 5y ago
  You might find that aka miso or doenjang have a flavor profile closer to what you're looking for.
- pseudotrash 5y ago
  Try freshly chopped celery, or carrot sticks and stick it into some fresh miso as if it were ketchup. Beautiful...
- marssaxman 5y ago
  I like a smear of miso paste inside a grilled cheese sandwich.

hilbert42 5y ago

FYI: https://en.m.wikipedia.org/wiki/Marmite https://en.m.wikipedia.org/wiki/Marmite

twic 5y ago

Whilst they are very different, miso paste is probably the closest thing to marmite that people in normal countries will encounter. I believe miso paste is made by mixing cooked, mashed, soy beans with a culture of koji (_Aspergillus sojae_), and a certain amount of rice, used to grow the koji, and letting it ferment. Marmite is made by mixing malted barley with yeast (_Saccharomyces cerevisiae_) and a lot of water, straining it, letting it ferment, skimming off the yeasty froth that forms on top (you can discard the liquid, although i think people have found other uses for it), washing the froth to extract the yeast, adding salt to induce autolysis, filtering out the solid bits of dead yeast, boiling it down, and adding some seasonings. So although they are both made by fermenting something, the process is quite different. Miso is mostly soy bean, modified by the fungus, whereas marmite is mostly fungus, and is much more processed and concentrated. Instructions: https://msmarmitelover.com/2011/04/how-to-make-your-own-marmite.html https://msmarmitelover.com/2011/04/how-to-make-your-own-marm...

netizen-936824 5y ago
Normal countries?
dfxm12 5y ago
Do you happen to know the difference between marmite and vegemite?
- hilbert42 5y ago
  Yes, but its hard to expalin unless you've tasted both. Here are brief Wiki extracts: "Marmite is a brand of savoury food spread from the United Kingdom, based on yeast extract invented by German scientist Justus von Liebig. It is made from by-products of beer brewing (see Lees (fermentation)) and is currently produced by British company Unilever. https://en.wikipedia.org/wiki/Marmite https://en.wikipedia.org/wiki/Marmite ..." "Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria in 1922. ..." A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British Marmite, New Zealand Marmite, Australian Promite, MightyMite, AussieMite, OzEmite, German Vitam-R, and Swiss Cenovis. https://en.wikipedia.org/wiki/Vegemite https://en.wikipedia.org/wiki/Vegemite." Special note to Americans: Vegemite is owned by Kraft, a US multinational. So you're to blame for foisting it on the world!

madeofpalk 5y ago

They do have a bit of a similar flavor profile - intensely savory 'umami' type flavor. Marmite/Vegemite is a a lot stronger and saltier though, and does have its own unique flavor.

supertofu 5y ago

I'm an American from California, so there was always miso paste at the grocery store. I put it on buttered toast. I suppose this is how Commonwealthers use marmite/vegemite.

hilbert42 5y ago
Right!

mef 5y ago

Miso isn’t similar, but something that _is_ is a spread called Gohan Desuyo. It’s made from seaweed and soy sauce but I’ve found it to be very similar to marmite https://japanesetaste.com/products/momoya-gohandesuyo-nori-seaweed-paste-145g https://japanesetaste.com/products/momoya-gohandesuyo-nori-s...