[steven]

I know Nagoya is famous for their Red Miso... but I'd like to hear about all the other types that you know of Nyororin.

I've heard of like Yuzu Miso and mixes like that (as in not red miso vs white miso)... and I'm curious to know about some of the other kinds out there that I haven't been able to try yet.

I think it would be interesting to talk about all the different kinds of vegetables here. I think some of them are very intimidating at first (for those who are not used to them), but once you discover them they will increase you repertoire (as well of the flavors of things you already know how to cook).