The difference between red miso and white miso is created by Maillard reaction caused by protein and sugar in soybean and koji, and mainly arises from a period of maturing.
赤味噌・白味噌の違いは、大豆や麹のたんぱく質と糖分によるメイラード反応により生まれ、主に熟成期間に由来する。