The ultimate miso guide
White, red, brown, yellow: miso comes in all kinds of varieties and colours. But what should you look out for when buying it, and which one should you use for what? We answer all your burning miso questions.
Miso is a mixture of fermented soybeans, koji (a mould), grains and salt, has a savoury, umami flavour and originally comes from Japan. They have thousands of varieties there.
Buying miso: what should you look out for?
There is pasteurised and unpasteurised miso. They do not differ much in flavour; the unpasteurised version is just slightly better for your gut flora. At Asian supermarkets or organic supermarkets such as EkoPlaza, you generally have the greatest choice of different types of miso.
Miso: which one should you use for what?
The general rule for miso is: the darker it is, the stronger the flavour. A light miso paste is therefore somewhat sweeter and lighter in flavour, while a dark miso paste is more intense and richer in flavour. In this article, we discussed the most important types before, but which one should you use for what?
Shiro
‘White’ miso is made from soybeans and white rice and is fermented for a relatively short time—around 2 to 6 weeks. Because it contains relatively much koji, it has a light, sweet flavour and is ideal for dressings and light marinades (for that perfect glaze, for example). In some recipes, it is also a good substitute for dairy products: think of miso mashed potatoes, for example.
Shinshu
‘Yellow’ miso is made from soybeans and grain. This miso is fermented slightly longer and therefore has a slightly stronger flavour than white miso, and can be used in many different ways: in soup, dressings and marinades, for example.
Aka
‘Red’ miso contains proportionally more soybeans and is fermented for longer. Red miso is relatively strong and salty, but can be used in many ways. It is perfect for soups, stews and marinades, and with meat and vegetables (aubergine, for example).
Mugi
Because of the combination of soybeans and barley, this miso has a somewhat more earthy flavour and works especially well in stir-fries.
Mame
All miso is made with soybeans, but unlike the others, Mame miso is not mixed with a grain; it is made solely from soybeans. This miso is dark, strong and salty and is used, for example, in miso katsu.
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