rice miso; miso made with rice koji
A type of miso fermented with malted rice (rice koji). The most common miso variety in Japan, often lighter and sweeter than barley or soybean miso.
See also: 味噌
This miso soup uses rice miso.
Rice miso is often sweeter than barley miso.
Barley miso, darker and saltier, common in Kyushu.
Soybean miso, rich and dark, typical of Aichi (e.g., hatcho miso).
Standard kanji spelling for rice miso.
Mixed kanji-kana spelling, common in everyday writing.
Compound of 米 (kome, 'rice') + 味噌 (miso, 'fermented soybean paste').