Hello JB! :D This is my first forum I create, and it's a question that has been perplexing my little mind for quite awhile. :] I am wondering three things: 1) What is the differences between the types of miso *red, white, etc.? 2) What kind of miso is best to use for miso soup? 3) Is there a way to make the condensed miso (like I've seen for other soups) to pack into a bento? Thank you very much for your time minna, Ari~