Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.
What is Miso Paste?
Miso paste (味噌) has been a staple in Japanese cuisine for over a thousand years. This fermented condiment, made from steamed soybeans, koji mold, and salt, has a rich flavor thanks to the microorganisms involved.
Miso’s roots trace back to “hishio (醤),” a Chinese salted soybean food that made its way to Japan around the 8th century. Over time, Japanese artisans developed their own unique production methods, which led to the creation of the diverse range of miso pastes we enjoy today.
In modern Japan, miso is an essential part of daily life, used in countless dishes. Japan has an amazing variety of miso pastes, with each one having its own unique flavor and uses.
This article will walk you through everything you need to know about miso paste, including our top picks, to help you make informed choices for your pantry.
Types of Miso Paste
While most people think of miso as being white, red, or yellow in English, there’s a lot more to this versatile paste than meets the eye. Miso varieties are distinguished not only by their color but also by the ingredients and type of koji used in fermentation.
These factors play a big part in how the final product tastes and smells, which means there’s a lot of variety in flavors within each color category.
In this section, we’ll explore the various types of miso, classified by multiple criteria.
By Ingredients
Let’s take a look at the four main types of miso: rice (kome), barley (mugi), soybean (mame), and blended (chogo) miso. Each has its own unique characteristics.
- Rice Miso (Kome Miso): Rice miso is the most popular type of miso in Japan, accounting for about 80% of the market. It’s made by fermenting soybeans and rice, and it’s known for its sweet flavor. White miso is a type of rice miso.
- Barley Miso (Mugi Miso): This variety is popular in Kyushu and is a blend of soybeans and barley. The barley gives it a distinctive savory flavor, which makes it a lighter-tasting product.
- Soybean Miso (Mame Miso): Mame miso is a bit different from other miso varieties. It uses only high-quality soybeans, salt, and water, and it undergoes a lengthy fermentation process using traditional techniques. It’s famously produced in Aichi Prefecture. I am from Aichi Prefecture, so when I think of miso, mame miso is the first thing that comes to my mind.
- Blended Miso (Chogo Miso): Also known as “Awase Miso”, this type mixes different miso varieties or uses several koji types during fermentation. Blending misos from various regions is believed to enhance their overall flavor.
By Flavor
Miso comes in three main flavors: salty (karakuchi), sweet (amakuchi), and very sweet (amamiso). The distinct tastes are influenced by two main things: the koji to soybeans ratio, and how much salt you add during the fermentation process.
- Karakuchi (Salty): Approximately 12% salt content
- Amakuchi (Sweet): Approximately 10% salt content
- Amamiso (Very Sweet): Approximately 6% salt content
By Color
There are a few things that affect the color of miso: the type of soybean, how it’s cooked (steamed or boiled), how much koji is used, and the fermentation and aging processes.
As it ages, the Maillard reaction changes the amino acids in the soybeans into sugars, which makes it turn brown. As a rule of thumb, the longer it’s aged, the darker the miso will be.
- White miso (Shiro Miso): Short aging period
- Light-colored miso (Tanshoku Miso): Between white and red
- Red miso (Aka Miso): Long aging period
As a general rule, white miso is sweeter, red miso is richer and more complex, and light-colored miso strikes a balance between the two. This versatile middle option is often called “yellow miso” in English.
A fascinating aspect of miso is that color alone doesn’t determine taste. For instance, Aichi Prefecture’s mame miso and Sendai miso are both considered “red” miso, but they have very different flavor profiles.
For everyday use, the most versatile option is usually one that works well in all areas. When categorized by ingredients, this all-rounder is often “chogo miso” (blended miso). In terms of color classification, it’s usually the light-colored or “yellow” miso. That’s why most of my recipes call for “yellow” miso in general.
The Bottom Line: Recommended Miso Paste
There are lots of different miso pastes out there, but I’d suggest going for these ones because they’re simple to use for your everyday dishes and you can easily find them.
- Hikari Miso Additive-Free: Hikari is a top name in organic miso, and they’ve got this no-preservative option made from organic ingredients. It’s a darker, reddish miso that strikes a great balance between authentic flavor and versatility. I often buy this product in my local supermarket.
- Marukome Organic Miso: This paste is from a company that’s been around since 1854, and it’s more affordable than Hikari Miso. Its lighter color suggests a slightly sweeter taste profile.
- Miko – Awase Miso Soyabean Paste: This is a blend of red and white miso from a well-established manufacturer that was founded in 1662. They started making miso in Nagano Prefecture in 1916, after first starting out as a sake brewery.
While there might be a few differences between the domestic and export versions, they all come from well-established Japanese producers. You can find these products at your local supermarket or shop online to enjoy the authentic Japanese miso experience!
How to Store Miso Paste
Miso paste can be stored at room temperature, but once it is opened, it’s best to keep it in the fridge to keep it at its best. High temperatures can affect the color and flavor of miso.
To store it properly, just remember these key points:
- Cool environment: Refrigerate to preserve flavor.
- Minimize air exposure: Prevent oxidation.
- Do not let it get wet: Moisture can affect miso’s quality.
Once you’ve opened it, cover the surface of the miso with a film like plastic wrap or baking paper (usually comes with) before sealing the container. This extra barrier helps protect against air exposure, preventing oxidation and drying out.
FAQ
Generally, yes. Just be careful of products that contain dashi, as some miso pastes are infused with it. These often include bonito flakes, which are made from skipjack tuna and aren’t vegan.
The most versatile option is blended miso paste, commonly referred to as “yellow miso” in English.
I personally wouldn’t recommend substituting miso powder for paste in most recipes. If using, it’s best to use recipes specifically created for miso powder. Miso powder is not common in Japan and I don’t use it in any recipes here.
Make These Recipes with Miso!
Leave a rating and a comment