Miso 101: A Guide to Types, Uses, Storage, and More

In this post, you’ll find everything you need to know about miso and how to use it.

As one of the most essential ingredients in Japanese cooking, understanding miso is key to creating authentic and flavorful dishes.

Let’s dive into the delicious world of miso!

Red miso, light-colored miso, and white miso.

What are substitutes for miso paste?
Does Miso Go Bad? How Should You Store It?
Where to Buy Miso
How to Use Miso in Cooking
Ratings

✏️What is Miso and How is it Made?

Miso is a thick, fermented paste that's a staple in Japanese cooking and a part of everyday meals in Japan.

There are many types of miso, each with its own unique flavor depending on the ingredients and how long it’s fermented.

It’s made by fermenting soybeans with salt, grains like rice or barley, and koji—a special kind of beneficial fungus, and the fermentation process gives miso its rich, savory taste, also known as umami.

This versatile ingredient can bring a flavor boost to all kinds of dishes, from traditional Japanese recipes to Western meals—and even desserts!

🥄What Does Miso Taste Like?

Miso is salty, savory, slightly sweet, and packed with deep, umami-rich flavors.

While plain salt is enough if you’re only looking to add saltiness, I prefer using miso when I want to bring not just saltiness but also dimensional flavors that add depth to a dish.

❤️‍🩹Health Benefits of Miso

Miso is packed with nutrients thanks to the fermentation process, including:

Protein: Soybeans, often called the "meat of the field," contain all nine essential amino acids.
Fiber: Supports gut health and helps regulate blood sugar and blood pressure.
Lecithin: Reduces cholesterol absorption and helps prevent immune system weakening and arteriosclerosis.
Vitamins E and B2: Promote cell health, have anti-aging properties, and support overall well-being.
Isoflavones: Aid in the prevention and improvement of lifestyle-related diseases.
Iron: Helps prevent anemia.

Regarding Salt Content in Miso

Some people worry about the salt content in miso and miso soup, but a typical bowl or cup of miso soup contains about 0.8g of salt, which isn’t much.

Additionally, miso contains peptides that can help lower blood pressure.

Unless you’re consuming an unusually large amount of miso every day or have health conditions that require you to limit salt intake, there’s no need to stress about it.

If you’re worried about the salt, don’t worry—there are low-sodium miso options out there for you to try!

Note: I’m not a doctor or nutritionist, so please take this information as a general reference only.

🏺What are the Different Types of Miso?

Three types of miso (red, white, light-color) on each wooden spoon. — White, light-colored, and red miso from the top.

Miso can be categorized into several types based on its main ingredients, ingredient ratios, fermentation period, and color, which are influenced by these factors.

Different Colors of Miso

Red (Aka) Miso: Made mostly from soybeans and fermented longer than other types, giving it a bold, salty flavor. It’s great for hearty dishes like miso soup, braises, or recipes with meat.
White (Shiro) Miso: Made with a higher proportion of rice koji and fermented for a shorter period. It’s sweeter and milder than aka miso, making it perfect for lighter dishes like salads, dressings, or miso soup with a subtle touch.
Light-Colored (Tanshoku) Miso: Made using the same process as white miso but with a higher salt percentage and a longer fermentation time. This gives it a slightly deeper, yellowish color compared to white miso.
Awase Miso: A blend of two or more types of miso, allowing for a custom balance of flavors.

Different Main Ingredients in Miso

Rice: has a sweet flavor from rice, and there are multiple varieties
Barley: has a distinctive, savory barley aroma and a rich flavor. Many varieties also have a light taste and a clean aftertaste
Soybeans: tends to have a strong, salty, and bold taste, making it well-suited for stewed dishes

🤔How to Choose Miso

When choosing miso, consider what flavor profile you want to create in your dish.

For example, if you like the sweetness of rice and prefer lighter flavors, rice koji + white miso would be a great choice (Refer to the Types of Miso section for more details on how the main ingredients and fermentation period affect the flavor of each type).

Therefore, it’s important to check the ingredient list and pay attention to the first ingredient, as this is the main ingredient in the miso.

And as always, try to avoid miso that contains additives beyond the main ingredients: soybeans, salt, grains like rice or barley, and koji.

Note: Avoid miso that already contains dashi, as it often includes more artificial and additional ingredients compared to traditional miso. The flavor also tends to be less authentic.

Recommendations for Beginners

I recommend starting with light-colored miso made with either rice or soybeans, like Kodawattemasu or Enjuku.

Its versatile flavor—neither too salty nor too sweet, with a nice balance of umami—makes it a great choice for a wide range of dishes when you’re just getting started with Japanese cooking.

🥢What Are Substitutes for Miso?

There’s no exact substitute for miso paste due to its unique and complex flavors.

However, you can use the recipe below as a replacement in some dishes:

30g silken tofu + 1 tablespoon soy sauce
Doenjang (korean miso)

If you’re allergic to soybeans or gluten, or if you’re trying to reduce your sodium intake, consider these types of miso as alternatives:

Soy-free: Chickpea Miso
Gluten-free: YUHO Organic Miso Paste, Kodawattemasu
Low-sodium: Marukome Organic Miso Reduced Sodium, Kodawwatemasu Mild Sodium

What’s the difference between doenjang and miso?

Doenjang is a Korean condiment made by fermenting soybeans, but it’s a bit different from miso.

The fermentation process and ingredients vary, and doenjang is usually stewed to bring out its deeper flavors, while miso typically isn’t.

Doenjang has a stronger smell, kind of like natto, which can be a bit more unique flavor than miso.

While the flavor and scent aren’t exactly the same, you can use doenjang as a substitute for miso in some dishes if you’re looking for a bold, savory twist.

💡Learn more: Ingredient Substitutions for Japanese Cooking

🗄️Does Miso Go Bad? How Should You Store It?

Miso has a long shelf life, but it will eventually go bad.

To keep it fresh, store miso in the fridge or freezer, making sure the lid is tightly sealed to prevent it from drying out.

The shelf life can vary depending on the type of miso, so always check the label for specific instructions.

General recommendation: Use miso within 2 months after opening for the best flavor and quality.

Tips for Keeping Miso Fresh Longer

After opening, place a piece of plastic wrap directly on the surface of the miso, removing as much air as possible to prevent it from drying out (like the picture above).
Store miso in the fridge or freezer for longer shelf life.

When Not to Eat Miso

If you notice fluffy mold on the surface
If it tastes sour with no sweetness

Common Misunderstandings About Miso Going Bad

Dark Liquid on Top: If you see dark liquid (called tamari) on the surface, it’s perfectly fine. You can mix it back into the miso and continue using it, or you can even use the tamari as a substitute for soy sauce.
White Mold on the Surface: The white film you see isn’t actual mold but film-forming yeast, which is not harmful. If this occurs, simply scoop off the yeast film along with about 5mm of miso around it. Smooth the surface to keep the miso in good condition.
- Note: Be cautious if the white ‘mold’ appears fluffy and thick, as that may indicate a harmful mold.