Lawrence Schimel

The genmai is more white, the less fermented one, which also has brown rice.

Teh hatcho is redder in color.

I actually add lots of salt to either when I'm making soup (although direct from the container they're a bit salty, the red moreso than the white).

I haven't tried it as a dip with raw veggies. Just pure miso? Or diluted with something (to make dipping easier, too)?

As a vegetarian, my options are more limited (no fish or chicken, just tofu or veggies).

Which is why I'm curious to hear all these other possibilities. Thanks for sharing!
:-)