A primeira coisa que chamou minha atenção foi o molho de soja. No entanto, acho que o verdadeiro culpado aqui é o miso.
De Wikipedia :
Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
Sobre o miso vermelho, do mesmo artigo:
Akamiso (赤味噌) or red miso is aged, sometimes for more than one year. Therefore, due to the Maillard reaction, the color changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavor are saltiness and some astringency with umami. It is often a much stronger-tasting miso. Factors in the depth of color are the formula of the soybeans and the quantity used. Generally, steamed soybeans are more deeply colored than boiled soybeans.
(ênfase minha)
Os ingredientes básicos para miso podem variar muito. Também do artigo da Wikipedia:
The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa. Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, color, taste, and background.
- mugi (麦): barley
- tsubu (粒): whole wheat/barley
- genmai (玄米): brown rice
- moromi (醪): chunky, healthy (kōji is unblended)
- nanban (南蛮): mixed with hot chili pepper for dipping sauce
- taima (大麻): hemp seed
- sobamugi (蕎麦): buckwheat
- hadakamugi (裸麦): Highland barley
- nari (蘇鉄): made from cycad pulp, Buddhist temple diet
- gokoku (五穀): "five-grain": soy, wheat, barley, proso millet, and foxtail millet
Eu tentaria uma variedade diferente ou uma mistura de mais de um. Um exemplo do artigo da Wikipedia:
Chougou (調合) or 'Awase' (合わせ) miso, or "mixed miso" comes in many types, because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. For example, mame miso is very salty, but when combined with kome miso the finished product has a mild taste.
Faça uma pequena pesquisa e encontre uma ou mais variedades de miso que se adequem ao seu gosto.