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Miso is more than just a tasty paste; it is a fundamental part of Japanese cooking that adds depth, umami and complexity to dishes. Whether you are making a soothing bowl of miso soup, marinade or sauce, miso is a versatile ingredient that can take your cooking to the next level. But with so many types: white, yellow, red and mixed, it can be hard to know which one to use for each recipe.
Each type of miso has its flavour profile, from mild and sweet to rich and savoury. White miso is delicate and sweet, perfect for light soups or dressings, red miso is bold and salty, good for hearty stews and braises and yellow miso is in between, a good all-rounder.
Read on to know more about miso and which miso goes well with which dish:
What Is Miso?
Miso is a paste made from soybeans, water, salt and koji. Koji is a culture created by fermenting a grain like rice, barley or soybeans with a mould called Aspergillus oryzae. It is like the starter in sourdough, it starts the fermentation process that gives miso (and other foods like soy sauce and sake) it is umami flavour. When koji is mixed with cooked soybeans, salt and water and left to ferment for a while it turns into the miso we know and love.
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Miso has been around for over 1,300 years, it evolved from a Chinese seasoning called Chiang (or jiang) which was made from meat or seafood. As Buddhism spread to Japan, so did Chiang, which eventually turned into plant-based miso. Japan adopted and perfected this savoury paste and created many types of miso that are now part of its culinary DNA. Today miso is not only a staple in Japanese cuisine but also loved worldwide for its umami flavour and versatility in cooking.
Types Of Miso And Dishes It Goes Well With
White (Shiro) Miso
White miso is made with rice or barley koji and has a shorter fermentation time so it is lighter in colour and milder in flavour. It is perfect for soups, dressings and light sauces. If you are making a miso soup or a marinade for fish or chicken, white miso’s subtle sweetness will not overpower other ingredients. It is also great for salad dressings or adding a light umami to your dishes.
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Red (Aka) Miso
Red miso is fermented for a longer time so it is darker in colour and saltier in flavour. The higher ratio of soybeans to koji makes it richer and more intense. It is perfect for hearty dishes like stews, and braised meats or even in marinades for strong-flavoured proteins like pork. If you want to add a robust umami flavour to a dish, red miso is the way to go. It is especially good in winter recipes or for adding depth to grilled or roasted vegetables.
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Yellow (Shinshu) Miso
Yellow miso is the middle ground between white and red miso. It is fermented longer than white miso so it is saltier and slightly acidic but not as intense as red miso. Its balanced flavour makes it versatile, and great for miso-glazed vegetables or light soups and sauces. If you are not sure which miso to use, yellow miso is often a safe bet, it will give you a well-rounded umami punch without being too overpowering.
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Awase Miso
Awase miso is a blend of white and red miso so you get the best of both worlds. Its balanced flavour profile makes it super versatile, and good for a wide range of dishes. Whether you are making soups, marinades or sauces, awase miso can adapt to almost any recipe, it will give you a nice balance of sweetness and richness. If you want a miso that can do it all, AE is your top pick.
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Barley (Mugi) Miso
Barley miso is made with barley koji and has a nutty, earthy sweetness. Great for heartier dishes like stews, soups and miso-glazed root vegetables. The sweetness and depth of flavour from the barley are perfect for rustic dishes that need a bit of warmth and complexity. The nutty flavour also pairs well with grains like quinoa or brown rice.
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Soybean (Mame) Miso
Mame miso is made with soybean koji and is fermented for up to 3 years, giving it a dark colour and strong flavour. Hatcho miso from Japan’s Aichi Prefecture is a well-known sub-variety of this type. Mame miso’s strong flavour is best used in dishes that can handle its intensity, like stews, miso ramen or rich braises. The bold flavour can also add depth to marinades for stronger meats like beef or lamb.
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Brown Rice (Genmai) Miso
Genmai miso made with brown rice has a nutty and slightly sweet flavour. A bit lighter than red miso but richer than white miso, it is great in soups, grain bowls or as a topping for roasted vegetables. The nuttiness of genmai miso pairs well with earthy ingredients like mushrooms or whole grains, so it is perfect for plant-based or vegan recipes.
