What is Miso & How to Savour It?

Miso is probably most well-known as a savoury soup that comes with your meal-set in Japanese restaurants. It’s actually a soybean paste that has other cooking uses and can flavour a variety of dishes. And, there are more miso types than you may know. Curious? Let’s explore together!

What is Miso?

Miso is made by fermenting mashed soybeans with salt and a koji-cultured rice or barley. Koji is a type of mould scientifically known as Apergillus Oryzae that breaks down carbs into sugar. An essential ingredient in Japanese fermented foods.

Miso fermentation can take months or even years, and the length of time would change and affect its final flavour. The longer a miso is fermented, the darker its colour and richer its savoury flavour, while shorter fermentation results in a mild sweet miso with a lighter hue. The location and ratio of base ingredients would also affect the miso’s flavour. As such, the making of miso paste is considered a traditional art, in a similar way as making sake.

Besides its flavour, miso is also a superfood packed with a host of vitamins, minerals and probiotics that can help to keep your gut healthy.

Miso Varieties

Miso is a general term for Japanese soybean paste. There’s actually up to thousands of local and regional miso varieties in Japan. Here are some of the more common ‘versions’ of miso that you may find in Japanese grocery stores and supermarkets:

Shiro Miso

Shiro means white in Japanese, and Shiro Miso’s light colour and mild savoury flavour comes from the white rice koji and relatively short fermentation period of 1 to 3 months. A longer period results in a yellow hue and slightly stronger flavour.

Aka Miso

Aka Miso or Red Miso has more soybeans in its fermentation blend, and can take up to 3 years to achieve its strong earthy, savoury flavour and aroma. Aka miso’s colour can range from reddish brown to a deep dark maroon. Its bold flavour is great for making meaty, hearty dishes like stews and braises. You only need a bit of Aka Miso to get its amazing umami oomph. Some Aka Miso are labelled as Inaka Miso, which is red miso made by traditional farmers in rural Japanese regions, often with a richer, rustic saltiness.

Awase Miso

Awase Miso is a mix of Shiro and Aka Miso, with a bronzy colour and a blend of both flavours. Shiro Miso’s refreshing lightness smoothens the Aka Miso’s assertive taste. You can easily mix the two together to make your own Awase Miso blend.

Hatcho Miso

A specialty of the Tokai region, Hatcho Miso is made of pure soybeans with water and salt. No rice koji is added to the fermentation. Thus, producing a dark colour with red tones, a thicker texture and strong savoury, earthy flavour.    

Mugi Miso

Mugi Miso is made of soybeans and barley fermented for over a year, yet still has a mild sweet, savoury and earthy flavour.

How to Cook with Miso?

Generally, Miso is very versatile to blend with other flavour ingredients to make soups, glazes, stews, braises, salad dressings and sauce mixes such as the Yakiniku sauce to yummify grilled meats. All you have to do is mix a bit of it into your recipes. Yes, it’s really that simple!

Check out our miso recipes collection for all the umami delights you can make!