What Is Miso?

Miso is a fermented paste that adds a salty umami flavour to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier.

What Is Miso?

Miso is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. The paste, similar in texture to peanut butter, is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold). Depending on the variety, miso can be smooth or chunky and is fermented anywhere from a few weeks to several years.

Varieties

There are more than 1,000 types of Miso, ranging in texture, flavor, and color. These factors can be influenced by the ingredients, length of fermentation, and the conditions under which the miso is kept. Miso imported into the United States is typically divided into two main categories: light or white miso and dark or red miso. Some miso is labeled awase, which is a mixture of more than one kind of miso paste.

White or light miso (sometimes called sweet miso) can be light beige to yellow in color and tends to be lighter and sweeter in flavor thanks to a shorter fermentation time. It's made with less soybean content and more grains, like white rice. Red or dark miso ranges in color from light brown to almost black and is fermented for longer for a stronger, funkier, and saltier flavor. This miso is made with a higher proportion of soybeans and salt for an intense experience.

Different types of miso can often be used interchangeably in recipes but with varying results. Generally, the darker the color, the stronger the taste. Light-colored miso is better for light dressings and sweets, while dark miso is best for long braises and stews.

While the miso selection is somewhat limited in the U.S., a dizzying variety is available in Japan, with different regions specializing in different types of miso. Varieties like Hatcho (a dark miso) and genmai (made with brown rice) can sometimes be found stateside.