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If there’s one ingredient that makes magic in the kitchen, it’s miso: Japanese soybean paste. Made by adding salt and koji (a fermenting agent) to various grains such as soybeans, rice and wheat, miso adds a complex umami flavour to any dish. This fermented soybean paste has plenty of uses, including homemade miso soup, marinades, dressings, miso mayo or even desserts. Like soy sauce, it can be used to add savoury flavour to all kinds of dishes.
White miso paste (shiro miso) is fermented for shorter periods, giving it a lighter, sweet flavour. Red miso paste (aka miso) is fermented for a longer period, giving it a deep, rich, salty flavour. Browse more unusual varieties such as rice miso (kome miso), barley miso, hatcho miso, mixed miso, shinshu miso, mame miso and yuzu miso to explore this incredible ingredient.
Think you know miso? The fermentation process, ingredients and storage can drastically alter miso taste. We offer many different types of miso paste, all made in Japan using traditional techniques - so why not try something different? And if you’re looking to pull out all the stops, try out our premium miso made by Kantoya in Kyoto city - the best in the world.
If you're thinking "MISO CONFUSED!" then learn more about how to use miso and how miso is made in Part 1 of our blog about miso here and for a more in depth look at the different types of miso check out Part 2 here.
Want to know how to make miso soup? We have put together a simple Guide to Making Miso Soup
And for those of you who prefer to watch what an expert has to say, we've asked chef Tim Anderson to help out by introducing a few of the Japanese cuisine staples, and the first of the Wasabi Bites Series is on miso:
Get inspired with some recipes
Sakura Mochi Recipe
A mochi rice cake with a sweet red bean paste filling and wrapped in a salted pickled Sakura leaf and...
Ponzu Avocado Toast Recipe
Upgrade your classic avocado toast with the citrusy, umami-packed kick of Yuzu Kosho Ponzu or the sweet-tangy depth of Kito...
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in...
Sakura Mochi Recipe
A mochi rice cake with a sweet red bean paste filling and wrapped in a salted pickled Sakura leaf and topped with a preserved or dried cherry blossom flower
Ponzu Avocado Toast Recipe
Upgrade your classic avocado toast with the citrusy, umami-packed kick of Yuzu Kosho Ponzu or the sweet-tangy depth of Kito Yuzu & Tomato Ponzu.
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in a savoury dashi broth.