What Is Miso? Everything to Know About the Japanese Staple
Miso has a long history in Japanese cuisine and has been a staple ingredient since as early as the seventh century. While its tenure in the U.S. is quite a bit shorter, people are using it more and more to add a punch of umami to everything from noodle dishes to fudgy brownies. Here, we break down what to know about miso paste, how to use it, and the three most common varieties you’re likely to come across in stores. (There are over 1000 varieties of miso across the globe, all with different flavor profiles!)
What Is Miso?
Miso is a paste made from fermented soy beans. It’s a staple of Japanese cuisine and can be used to add rich umami flavor to everything from soup to rice and noodle dishes to desserts.
How Is Miso Made?
Miso is fermented soybean paste. It’s made by introducing a mold spore grown on grains called koji (which is also used in the process of fermenting soy sauce, sake, and rice vinegar) to mashed soybeans. Over the course of months (or years), the koji ferments the beans to create a paste with a rich and deep umami flavor.
White Miso
Shiro, or “white” miso is one of, if not the most, common type of miso you’ll come across in stores. It’s made from soybeans that have been fermented with a large percentage of rice koji.
- Flavor: It has a mild, almost sweet flavor and is light in color (from white to light beige) with a smooth texture.
- How to use it: White miso is a good base for miso soup and is also great for marinating fish, salad dressings, and noodle dishes.
Yellow Miso
Shinsu or “yellow” miso is slightly darker in color (from yellow to light brown) with a bolder flavor than white miso, which comes from its longer fermentation time. Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice.
- Flavor: This variety of miso has a mild, earthy flavor.
- How to use it: Yellow miso works particularly well in condiments, sauces, and glazes.
Red Miso
Aka or “red” miso is the darkest in color of the three (ranging from red to dark brown). Like yellow miso, it’s made from soybeans fermented with barley or other grains, but with a higher percentage of soybeans and typically an even longer fermentation period of six months to a year — though some can be fermented for several years.
- Flavor: This variety has the strongest and deepest flavor of the three covered here and holds up well alongside other strong flavors.
- How to use it: It’s a great choice when you’re looking for bold miso flavor in a dressing, punchy glaze, hearty stew, or a long braise.
How to Store Miso
Like other fermented foods, miso can last for a very long time. However, it is important to store it properly and avoid exposing it to cross contaminants.
- Store miso in the refrigerator. Store miso in a sealed container in the fridge. Airflow can lead to miso drying out or oxidizing, but if stored properly it can last over a year in the refrigerator.
- Don’t double dip. To avoid cross contamination, which can lead to mold, always use clean utensils in miso paste.
How to Use Miso
Some recipes specify what type of miso to use, while others simply call for “miso paste” leaving you to choose how punchy you’d like the miso flavor to be in the dish. Get creative and try different varieties to get a sense of what you like.