What Is Miso Paste?

Miso is fermented soybean paste and preservative food with a long shelf life.

This fermented product is an essential condiment and a Japanese staple that adds depth and texture to everyday meals. It's nutritious-rich and great for gut health.

The most popular dish with miso paste is miso soup. It adds an umami taste to the soup.

What does it taste like?

If you take a little bite, you might experience a uniquely complex flavor that combines the five tastes of sweet, salty, umami, sour and bitter. The texture is creamy and thick, similar to a tahini sauce or peanut butter.

Miso has a wide range of varieties, with its flavor and fragrances varying from region to region. Not all miso has the same flavor - some bring a sweet flavor while others pack quite a salty punch.

Whether you’re looking for something sweet or savory, there's sure to be the perfect miso paste out there that suits your liking.

Miso Varieties

In this section, you will learn various types of miso paste.

Different types of miso paste by ingredients

From the warm climates of Kyusyu to the cooler regions in Hokkaido, Japan is full of distinct miso flavors. Each region has developed its miso style based on local ingredients and the climate. While rice is usually the main ingredient, some areas use barley or beans.

Kome miso is the most common miso paste, made from soybeans, salt, and koji rice. 80% of miso production is this type in Japan.

However, there's a variety of miso paste, each made with different koji as below:

Kome miso paste - Kome means rice. This white rice miso paste is made from soybeans, salt, and koji rice (kome koji). If brown rice koji is used, it becomes genmai miso paste.
Mugi miso paste - Mugi means barley. This barley miso paste is made from soybeans, salt, and barley koji (Mugi koji). This type is common in the Kyusyu region (south of Japan)
Mame miso paste - Mame means beans. This bean miso paste is only made from soybean and salt (without koji). This type is common in the Chubu region (middle of Japan)

Click here for more types of miso paste.

Different types of miso paste by color

Have you ever seen miso with various colors like the image above? Even the same type of kome miso changes its color by the ratio of ingredients and the fermentation period.

In terms of the length of fermentation, darker miso means aging longer (the Maillard reaction), has a rich taste and tastes less sweet than light-colored miso.

Here are different types of miso paste by color:

White miso paste (shiro miso) - Short fermentation (1 to 3 months). Low salt content with a sweet flavor.
Yellow miso paste (awairo miso) - Medium fermentation (4 to 8 months). The most common types of miso.
Red miso paste (aka miso) - Long fermentation (one year or more). Salty and rich flavor.

I like using yellow for miso soup and red for other dishes. But it's a personal preference, so try red, yellow, and white, and find out which one suit your taste.

Kome miso, shiro miso

This miso is a perfect blend of sweetness, umami, and saltiness – an easy entry point for any curious beginner.

Kome miso, aka miso

Rich and salty, red miso is a delightfully complex condiment. Its lengthy aging process creates a full-bodied flavor that can enhance any meal.

Mame miso

Mame miso is an unconventional variety of Japanese seasoning made from soybeans and salt. It has intense saltiness, distinct bitterness, and umami flavor.

By the way, Hatcho miso is one of the famous mame miso which originates from the town of Hatchomachi. It is a centuries-old specialty that has been crafted since the days of Edo.

Awase miso

Awase miso combines various types of miso for the perfect harmony between sweet and savory flavors. This particular one is a blend of barley and rice. It's easy to use if you are new to miso.

How is it made?

Making miso is not as complex as you may think. Even in days gone by, people were crafting their delicious paste using only three main ingredients, soybeans, salt, and koji. All it takes is to wait for 6 months or more.

How to make it in a nutshell:

Collect ingredients, soybeans, salt, and koji
Cook soybeans in a pressure cooker
Mash the soybeans and mix them with salt and koji
Transfer the mixture to a large airtight container
Ferment in a dark, cool place for six months or longer
Check the color and taste, and enjoy!

If you are curious, let me know in the comment below! I will create a post about making miso paste!

Homemade miso paste

I crafted homemade miso but fermented it for too long-- 18 months! The result was a dark brown and less sweet than intended. This is not perfect for making soup but great for stir-frying and dressing.

Health benefits

Soybean, the main ingredient of miso, is a food rich in high-quality plant-based protein. Thanks to them being fermented, amino acids and vitamins are produced, making this fermented food even more nutritionally.

Also, miso is an incredible food for promoting your gut well-being. It contains beneficial bacteria that help make the intestines home to good bacteria while reducing bad ones and creating a healthier digestive environment.

Click here to find out more about the health benefits of miso paste!

How to Cook with miso paste

With its intense flavor, you can try using miso paste instead of salt or soy sauce. It works amazingly in everything from stir-fried dishes and marinades to soups - this all-purpose seasoning will enhance the flavor of your dishes.

Here are some samples of how to use miso paste:

Stir fry - Stir-fry vegetables and add miso sauce (mixture of miso, mirin, and sugar).
Dressing - Mix miso, vinegar, sugar, and olive oil.
Misozuke (marinade) - Marinade ingredients (tofu and avocado are good!) for a couple of days.
Braising - Braise ingredients (vegetables, fish, or meat) in a miso-based soup.
Soup - Simmer vegetables or any ingredients and dissolve miso paste.

Miso soup is the most common way to use it, and I will share my favorite recipes below!

Japanese Miso Soup Recipes

Looking for a delicious way to use your miso paste? Check out these Miso Soup Recipes. I share ten easy-to-follow miso soup recipes that you can make at home.

Here are some of them:

Miso soup is the most simple and easy dish in Japanese cooking. I hope you will enjoy the authentic flavor!

Which one should I buy?

Pick traditional miso, which only contains soybeans, salt, and koji rice (not processed ones like those containing dashi stock).
White kome miso is a good choice if you want a light and milder flavor.
If you are looking for a stronger flavor, pick red kome miso.

It takes time to make miso paste, like six months to a year, but some processed products are much shorter. These contain additives to fake the deep flavor and control the quality, which doesn't have an authentic taste.

I recommend picking genuine products which only contain soybeans, salt, and koji rice on the label, like this miso paste.

Pick kome miso which is the standard, and white or red would be up to your preference.

Where to buy

Japanese grocery stores: Mitsuwa marketplace, Marukai
Asian grocery stores
Whole foods market
Health food stores
Online stores: Instacart, Walmart

How to store miso paste

The storage conditions are critical to keeping the best quality fresh miso. The best way is to keep it in low temperatures.

Once opened, miso must be kept in an airtight container and refrigerated to preserve its freshness. Storing at room temperature can quickly diminish the taste and overall quality, so I always keep mine in the fridge. It will last in the refrigerator for a year or more!

Click here to get more information about how to store miso paste.

How long does miso paste last?

store-bought miso paste and homemade miso paste.

Does miso paste go bad? If you have leftover miso paste that hasn't been used for a while and are wondering whether to toss or use for cooking...

Miso paste is a fermented food that will last a very long, even after the expiration date!

Read this post for tips about how long miso paste lasts, signs of spoilage, and everything else you need to know!

Best way to use old miso paste

If your miso paste is not so fresh, but you don't want to toss it, here are the best way to use up your old miso!

Miso mayo: Mix miso paste and mayonnaise. Use it as a dipping sauce for vegetable sticks.

Miso salad dressings: Mix miso paste, vinegar, sugar, and olive oil and make a salad dressing.

Misozuke (pickle): Make a pickling mixture with miso paste and mirin. Pickle vegetables (carrot, daikon, cucumber, etc.) or tofu overnight.

Stir fry: Make a sauce with miso paste, soy sauce, and mirin. Use it as stir-fry seasoning.

FAQ

What is miso paste similar to?

The texture is creamy, thick, and similar to tahini sauce or peanut butter. The taste is similar to soy sauce as it uses soybeans and salt.

What does miso taste like?

If you take a little bite, you might experience a uniquely complex flavor that combines the five tastes of sweet, salty, umami, sour and bitter.

Is miso a strong flavor?

Yes, in general, it's salty, savory, and has an intensely strong flavor. However, light-colored miso like shiro miso (white miro) has a mild and light flavor.

Is miso healthy or not?

Miso paste is healthy food. It's a fermented soybean paste and offers healthy bacteria for your gut health.

Can I eat miso paste raw?

Yes, you can.

Do you need to refrigerate miso paste?

Yes and no. You can keep unopened miso paste at room temperature in a cool and dark place as long as the temperature is below 20C/68F. Otherwise, you want to refrigerate to keep the freshness.

How do you store miso paste once opened?

Once opened, miso paste must be kept in an airtight container and refrigerated to preserve its freshness. Storing at room temperature can quickly diminish the taste and overall quality, so I always keep mine in the fridge.

How long does miso last once opened?

It will last up to a year if you keep it in the fridge.

Thanks For Stopping By

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Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

What Is Miso Paste?

What is Miso Paste?

What does it taste like?

Miso Varieties