A Guide to Misos—and How to Use Them
A Guide to Misos—and How to Use Them
Miso is that magical Japanese condiment typically made by fermenting soybeans, salt, and a grain of some sort (usually brown rice) with a starter culture called koji. The result is a salty, funky, sweet, yet intensely savory paste high in protein, vitamins, minerals, and probiotics; it adds incredible flavor to everything from soups to dressings to marinades.
All misos are not created equal, however. With more on the market than ever, we find ourselves asking (and fielding) questions on the subject all the time: White versus yellow? What exactly are adzuki beans? Are all misos gluten-free? Are any soy-free? So we put together this cheat sheet of the seven misos we use most often in the goop test kitchen—and broke it down by color, fermentation process, flavor, and suggested use for each.
MISO CHEAT SHEET |
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| Type | Color/Fermentation Process | Flavor/Use | Soy-Free | Gluten Free |
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Brown
(Mame) 
|
Made with brown rice, soybeans, salt, water, and koji culture, brown miso is normally dark brown in color. It is aged naturally, without any temperature control, for a minimum of 2 years (one of the longest aging periods for miso), typically in wooden barrels. | Brown miso is a very strong, dark, and rich miso, used in a variety of dishes. Works well in light soups, dressings, and marinades. |  |
|
|
Red (Aka) 
|
Red miso is made from white rice, soybeans, salt, water, and koji culture, and ranges from a reddish brown to deep brown color. It is fermented for at least 12 months and up to 3 years. | Red miso is typically saltier than white or yellow miso, but can also leave a sweet finishing flavor. Great in soups, dark sauces, and marinades for meat. Sometimes used as a tenderizer. | |
|
|
Yellow (Shinshu or Kome) 
|
Made from white rice, soybeans, salt, water, koji culture, and occasionally barley, yellow miso ranges from beige to yellow/orange. It ferments for at least 12 months. | Semi-sweet and slightly earthy flavors make yellow miso for salad dressings, marinades for fish and vegetables, and even desserts like ice cream. | |
|
|
WHITE (Shiro) 
|
Made with soybeans and a high percentage of rice, plus salt, water, and koji culture. Typically golden yellow to light brown in color and smooth and supple in texture, white miso is fermented for only 3 months, making it one of the youngest misos on the market. | The light, sweet flavor is versatile and easy to use. Brilliant in miso soup, marinades, and salad dressings. | |
|
Chickpea
|
Made from brown rice, chickpeas, sea salt, sea vegetables and koji culture, chickpea miso is light brown to medium brown. The aging time is very short, typically only 30-60 days. | Chickpea miso’s mild, salty-sweet flavor is amazing in dips, spreads, salad dressings, sauces, and summer soups. | |
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|
Barley (Muji) 
|
Barley miso is made from barley, soybeans, koji culture, salt, and water. It is dark brown, with a slightly rougher texture than most. One of the longest-aged misos, its fermentation period ranges from 2-3 years. | Really good in hearty soups and stews because of its malty flavor. It can also add nice, bold flavor to dipping sauces. | ||
|
Adzuki Bean (Red Mung Bean) 
|
Made from adzuki beans (a small red bean most commonly grown in east Asia and used as a substitute for soy), brown rice, and koji culture. It is typically burgundy-colored and ferments for about one year. | This delicate miso is ideal for light soups, sauces, salad dressings, and bean dishes. | |
|
MISO CHEAT SHEET
Brown
(Mame)
Color/Fermentation Process
Made with brown rice, soybeans, salt, water, and koji culture, brown miso is normally dark brown in color. It is aged naturally, without any temperature control, for a minimum of 2 years (one of the longest aging periods for miso), typically in wooden barrels.
Flavor/Use
Brown miso is a very strong, dark, and rich miso, used in a variety of dishes. Works well in light soups, dressings, and marinades.
Soy-Free
Gluten Free
Red
(Aka)
Color/Fermentation Process
Red miso is made from white rice, soybeans, salt, water, and koji culture, and ranges from a reddish brown to deep brown color. It is fermented for at least 12 months and up to 3 years.
Flavor/Use
Red miso is typically saltier than white or yellow miso, but can also leave a sweet finishing flavor. Great in soups, dark sauces, and marinades for meat. Sometimes used as a tenderizer.
Soy-Free
Gluten Free
Yellow
(Shinshu or Kome)
Color/Fermentation Process
Made from white rice, soybeans, salt, water, koji culture, and occasionally barley, yellow miso ranges from beige to yellow/orange. It ferments for at least 12 months.
Flavor/Use
Semi-sweet and slightly earthy flavors make yellow miso for salad dressings, marinades for fish and vegetables, and even desserts like ice cream.
Soy-Free
Gluten Free
WHITE
(Shiro)
Color/Fermentation Process
Made with soybeans and a high percentage of rice, plus salt, water, and koji culture. Typically golden yellow to light brown in color and smooth and supple in texture, white miso is fermented for only 3 months, making it one of the youngest misos on the market.
Flavor/Use
The light, sweet flavor is versatile and easy to use. Brilliant in miso soup, marinades, and salad dressings./p>
Soy-Free
Gluten Free
Chickpea
Color/Fermentation Process
Made from brown rice, chickpeas, sea salt, sea vegetables and koji culture, chickpea miso is light brown to medium brown. The aging time is very short, typically only 30-60 days.
Flavor/Use
Chickpea miso’s mild, salty-sweet flavor is amazing in dips, spreads, salad dressings, sauces, and summer soups.
Soy-Free
Gluten Free
Barley
(Muji)
Color/Fermentation Process
Barley miso is made from barley, soybeans, koji culture, salt, and water. It is dark brown, with a slightly rougher texture than most. One of the longest-aged misos, its fermentation period ranges from 2-3 years.
Flavor/Use
Really good in hearty soups and stews because of its malty flavor. It can also add nice, bold flavor to dipping sauces.
Soy-Free
Gluten Free
Adzuki Bean
(Red Mung Bean)
Color/Fermentation Process
Made from adzuki beans (a small red bean most commonly grown in east Asia and used as a substitute for soy), brown rice, and koji culture. It is typically burgundy-colored and ferments for about one year.
Flavor/Use
This delicate miso is ideal for light soups, sauces, salad dressings, and bean dishes.
Soy-Free
Gluten Free
A FEW RECIPES TO GET YOU STARTED
Miso Clams
This 7-ingredient dish is easy enough for a weeknight dinner at home but impressive enough for a special occasion. Since the miso is salty, be sure you use the smallest, sweetest clams you can find and clean them really well.
Probiotic Miso Ginger Carrot Soup with Black Sesame Dust
According to Liz Moody of Sprouted Routes: “This soup gets its probiotics from miso, a Japanese paste made by fermenting soybeans that chefs love for the rich, savory flavor it adds to dishes.”
Miso Sweet Potatoes
These potatoes are a super tasty and easy addition to any meal. They’re also great to make ahead for our miso sweet potato collard wrap or to eat as a snack.
Miso Clams
This 7-ingredient dish is easy enough for a weeknight dinner at home but impressive enough for a special occasion. Since the miso is salty, be sure you use the smallest, sweetest clams you can find and clean them really well.
Probiotic Miso Ginger Carrot Soup with Black Sesame Dust
According to Liz Moody of Sprouted Routes: “This soup gets its probiotics from miso, a Japanese paste made by fermenting soybeans that chefs love for the rich, savory flavor it adds to dishes.”
Miso Sweet Potatoes
These potatoes are a super tasty and easy addition to any meal. They’re also great to make ahead for our miso sweet potato collard wrap or to eat as a snack.
