Types of Miso Paste Explained and Which One to Choose?
Explore the various types of miso paste and discover which one is perfect for your cooking needs. From sweet white miso to robust red miso, learn about their flavors, uses, and tips for selecting the ideal miso!

With so many types of miso available, choosing the right one can be confusing. This article breaks down the differences between each type in a clear, easy-to-understand way (I hope!). Let’s dive in and find the perfect miso paste for you!
What is Miso Paste?

Miso paste is a traditional Japanese condiment made from fermented soybeans. To make miso, cooked soybeans are mixed with salt and koji and fermented for a few months to several years.
Miso has a thick, paste-like texture and comes in different colors. It has a rich umami taste, a savory flavor that makes many dishes more delicious.
Miso is made throughout Japan, resulting in over 1,000 varieties. These different types depend on local climate, ingredients, and taste preferences. An exciting aspect of miso is the long-standing tradition of making it at home, where each family’s recipe creates a unique flavor.
Types of Miso Paste

Here’s a simple chart showing how miso paste is categorized. It’s typically classified by the type of koji used, flavor profile, and color. We’ll start by exploring miso based on the type of koji, followed by its taste and color.
1. By Koji

Miso is categorized based on the type of koji used: rice, barley, or beans. Rice Miso is made by adding rice koji to soybeans, while Barley Miso uses barley koji combined with soybeans. On the other hand, Bean Miso is made exclusively from soybeans as its main ingredient. See the table below for more details on miso paste types by koji.

2. By Color

The next type is color. The finished product of miso is divided into three colors: white, yellow, and red. Factors like soybean type, amount of koji, and fermentation conditions influence miso’s color.
The color change is mainly due to the Maillard reaction, a chemical process that occurs during fermentation and aging. Shorter fermentation leads to lighter, whiter miso, while longer aging deepens the color over time.
3. By Taste

In addition to the type of koji used and color, miso can also be categorized by taste, generally falling into three types: sweet, mild, and salty. The flavor can vary based on various factors, but it is primarily determined by the ratio of koji to salt content. More salt makes miso saltier; while more koji produces a sweeter flavor.

The table above shows different types of miso to help you understand their flavor profiles better. Rice miso is divided into six categories based on taste, so the following explanation will focus mainly on rice miso.
Miso Paste Variety
Here are some real examples of miso paste from my kitchen. I’ve gathered six types and sorted them into categories in the table below.


As you can see from the comparison, even within red miso, there are variations in color, aging time, salt content, and aroma, offering plenty of choices for miso lovers! Also, each region in Japan has their own unique miso. Rice miso is produced nationwide, but there’s a wide range of types, like Sendai miso, known for its high salt content, and Shinshu miso, which is considered the standard across Japan.
Which Miso Paste to Choose?

With all this information, you might be wondering which miso to choose! Here are some tips for you!
How to Use Miso Paste

Dive Deeper into Miso Paste!

To learn more about miso paste, you can explore these articles:
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References
- お味噌のことがまるごとわかる本
- Hikari miso: https://www.hikarimiso.co.jp/enjoy-miso/encyclopedia/type.html
- Ichibiki: https://www.ichibiki.co.jp/enjoy/knowledge_miso/