Miso is a traditional Japanese seasoning made of fermented soybeans and sometimes rice, barley, or other ingredients.
Miso is produced by fermenting cooked soybeans with salt and koji, a fungus also used in the fermentation of soy sauce and sake. Some varieties of miso may also contain other ingredients, like rice, barley or buckwheat.
Here are the most common types of miso:
Shiro Miso or White Miso – White miso has a light, slightly sweet, flavor. It is the most versatile for cooking with, and is best used in light soups, sauces, salad dressings and marinades.
Aka Miso or Red Miso – Red Miso has a longer fermentation compared to white miso, which results in a deeper flavor that’s good in stews and braises.
Awase Miso or Mixed Miso – Awase Miso is a blend of white and red miso. It is a good all-purpose miso that can be used in many dishes.