Miso is a fermented soybean paste essential to Japanese cooking. It’s known for its deep
umami flavor and gut-friendly benefits. In this guide, I’ll walk you through the different types of miso, how they taste, and how to choose, store, and cook with miso at home.
In Japanese kitchens, miso is a daily pantry staple—not just for miso soup. Home cooks use it to add savory depth and umami to stews, stir-fries, sauces, marinades, salad dressings, and even desserts.
As a cornerstone of Japanese home cooking, miso is loved for its versatility and natural health benefits. Because ingredients, color, and fermentation time vary, miso offers a wide range of flavors to explore.
In this pantry guide, let’s take a closer look at this essential Japanese condiment.
What is Miso?
Miso (味噌) is a fermented soybean paste made from soybeans, salt, and koji*(麹). Some varieties also include grains like rice or barley.
After mixing, the ingredients ferment and age for anywhere from a few weeks to several years. Over time, this process deepens miso’s flavor.
*Koji is a fermentation starter grown with Aspergillus oryzae.
Miso tastes salty, slightly sweet, earthy, and sometimes pleasantly funky. Its texture ranges from smooth to chunky, depending on how finely the soybeans are mashed and how much koji is used.
Although miso is best known for miso soup, home cooks also use it in marinades, sauces, dressings, simmered dishes, hot pots, glazes, and desserts.
Different Types of Miso
In Japan, people classify miso by ingredients (type of koji), color, taste, and region. Because each miso maker follows their own recipe, flavors can vary even within the same category.
Miso Types by Ingredients (Koji)
The type of koji used to make miso plays a big role in its flavor and aroma. Below are the main miso categories based on ingredients and the type of koji used during fermentation.
- Rice Miso (米味噌, kome miso): The most common type of miso. Made with soybeans, salt, and rice koji, it ranges from sweet and mild to rich and savory.
- Barley Miso (麦味噌, mugi miso): Made with barley koji, this miso has a distinct aroma and robust umami. It’s often darker and saltier, with fermentation lasting one to three years.
- Soybean Miso (豆味噌, mame miso): Made with soybeans and soybean koji only. It has a deep, intense umami, firm texture, and dark color from one to three years of fermentation.
- Blended Miso (合わせ味噌, awase miso): A mix of two or more miso types. Many Japanese households use blended miso for its balanced flavor.
Miso Types by Color
Miso’s color reflects how it’s made and how long it’s aged. Ingredients, salt level, and fermentation time all play a role. As miso ages, the Maillard reaction naturally darkens the color and deepens the flavor.
- White Miso (白味噌, shiro miso): Light, sweet, and smooth. It ferments briefly (1–2 weeks) and contains more koji and less salt.
- Yellow* / Light-Colored Miso (淡色味噌, tanshoku miso): Fermented longer than white miso and made with more salt. Mild and well balanced, it’s ideal for everyday cooking.
- Red Miso (赤味噌, aka miso): Long-fermented (1–1.5 years), darker, saltier, and richer in protein due to a higher soybean ratio. Darkening over time is normal and does not indicate spoilage.
*Yellow miso is not an official category in Japan. Outside Japan, it usually refers to light-colored rice miso with a mild, balanced flavor.
Common Miso Types at a Glance
The table below provides a quick comparison of the most common miso types, including their ingredients, flavor, and best uses.
| Type | Ingredients | Color | Taste | Regions | Best Uses |
|---|---|---|---|---|---|
| White Miso (Rice) e.g. Saikyo* | Soybeans + rice koji | Pale | Sweet, mild | Kansai (Kyoto) | Light soup, dressings |
| Yellow Miso (Rice) | Soybeans + rice koji | Light brown | Mild, balanced | Nationwide, Shinshu-style | Everyday miso soup |
| Red Miso (Rice) | Soybeans + less rice koji | Reddish brown | Rich, salty | Kanto & Tohoku | Hearty soups, braises |
| Soybean Miso e.g. Hatcho | Soybeans only | Dark brown | Deep umami | Chubu | Stews, bold miso dishes |
| Barley Miso | Soybeans + barley koji | Light to brown | Sweet, fragrant | Kyushu & Shikoku | Soups, dengaku |
| Awase Miso (Blended) | Mixed miso types | Varies | Well-balanced | Nationwide | All-purpose |
*Saikyo miso (西京白味噌) is a type of white miso that is solely produced in Kyoto prefecture.
So, Which Miso is the Best?
Miso flavor depends on three main factors:
- the type of koji
- the ratio of koji to soybeans
- the length of fermentation
Like cheese or wine, the “best” miso comes down to personal taste and how you plan to use it.
- If you’re just starting out, white miso or awase miso is the most versatile choice.
- Many Japanese households keep two or three types on hand and even blend them for miso soup.
Where to Buy Miso
You can find miso both in stores and online. Try starting with:
- Japanese or Asian Grocery Stores
- Online Japanese or Asian Ingredient Shops
- The Just One Cookbook Amazon Storefront
Tips to Choose Good Miso
- Check the ingredient list. Choose miso made with simple ingredients only. Avoid products with added alcohol, stabilizers, or other unnecessary additives.
- Skip dashi-included miso for long storage. It is convenient, but doesn’t keep as long once opened.
- Choose organic miso when possible. Look for 有機 / オーガニック (organic) or 有機栽培 (organically grown).
- My go-to brand: I’ve used Hikari Miso’s Kodawatttemasu Miso for over 20 years. I always keep several miso types on hand, but this one is my favorite for everyday cooking.
How to Store Miso
Proper storage helps miso stay fresh and flavorful.
- Refrigerate after opening.
- Seal tightly and press the inner parchment paper onto the surface to limit oxidation.
- Use clean, dry utensils. Moisture or crumbs can cause mold.
- Freeze if needed (above 25°F / -5°C). Miso won’t freeze solid and keeps its flavor well.
Substitutions for Miso
There is no true substitute for miso for miso’s fermented umami flavor.
For soy allergies:
Try miso made from edamame, azuki beans, or chickpeas. These offer a similar fermented depth, though the flavor will be slightly different. Chickpea miso from Miso Master or South River might be a good option.
For non-Japanese recipes:
Tahini or peanut butter can replace miso’s creamy texture in salad dressings and dips, but they won’t replicate its salty-umami taste.
FAQs
Can miso go bad?
Miso keeps well due to fermentation and salt. Flavor may fade after a year, but darkening is normal. Discard if it smells off or shows mold.
Can you eat miso raw?
Yes! Raw miso preserves probiotics. Use it in dressings or dips.
What can I add to miso soup?
Check out this post for seasonal ingredients used in miso soup!
How much miso should I add to miso soup?
Use about 1 tablespoon (18 g) per bowl (200–240 ml of dashi soup stock).
Is miso similar to the Korean soybean paste‚ doenjang?
Doenjang uses only soybeans and salt, without koji. As a result, it tastes sharper, stronger and more pungent. You can substitute it in a pinch, but the flavor will be quite different.
Where does miso come from?
Curious to learn about the rich history and miso-making process? Read The Enduring History of Miso.
Homemade Miso
Questions?
Don’t worry about finding the “perfect” miso. Start with one that looks good to you, taste it, and enjoy learning how its flavor works in your cooking. Over time, you may discover a few favorites—and that’s part of the joy of cooking with miso.
I hope this guide helps you feel confident choosing, storing, and using miso at home. If you have questions or want to learn more, please leave a comment below. We’re always happy to help. 💛
Editor’s Note: This post was originally published on January 23, 2012, and updated on January 28, 2026, with more helpful information.