Miso paste is a thick Japanese seasoning made from fermented soybeans.
In this article, I'm sharing a basic, high-level overview of this delicious ingredient for anyone who may have never encountered it before.
What is Miso?
Miso is a fermented paste made from soybeans, koji, and salt.
It has a similar texture to peanut butter and a pleasant salty, earthy umami flavour.
Types of Miso Paste
Miso comes in many types, with variations in ingredients, colour, flavour, and fermentation times. Each has its own intensity and distinct flavour.
In my area in Ontario, Canada, I've mostly seen red and white miso, though specialty stores carry more options.
Types of Miso by Colour:
- White (Shiro) Miso: The mildest and slightly sweet.
- Yellow (Tanshoku) Miso: Also mild, with a bit more intensity than white miso because it ferments longer.
- Red (Aka) Miso: Bold and pungent flavour from its long fermentation time.
- Mixed (Awase) Miso: A balanced mix of sweet and savoury, blending red and white miso.
I always keep a container of white miso in my refrigerator because a spoonful adds so much savoury umami flavour to whatever I'm cooking. I've found that it's delicious on both vegetables (especially corn) and meat (like steak).
Where to Buy It
Many large grocery stores carry miso paste, either in the refrigerated section or the international aisle. If yours doesn't, try a Japanese market, health food store or an online shop.
I usually buy the refrigerated kind, because I enjoy the flavour more. I also prefer versions without added alcohol or stabilizers.
How to use Miso Paste?
Miso is the key ingredient in miso soup, of course, but you can also stir it into dressings, sauces and marinades, or use it to season vegetables and meat.
Don't boil miso, as boiling the paste makes it grainy. Instead, melt the paste into warm broth before adding it to the soup.
If you'd like to try it in a soup, my easy miso soup without dashi is an easy place to start.
How to Store Miso Paste
Keep opened miso in the refrigerator. To help prevent oxidation, press a piece of plastic wrap or parchment paper onto the surface before putting the lid on.
Use a clean, dry spoon each time you scoop miso, as moisture can cause it to spoil.
You can also freeze miso; just note that it doesn't freeze solid.
Check the package for the best-before date. If your miso looks or smells off, toss it and buy a fresh package.
What to cook with Miso Paste?
If you like keeping flavour boosters like this on hand, you might enjoy my guide to what to keep in your pantry, fridge, and freezer.
You can find more ingredient explainers like this in my Cooking Guides.
About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals and tests every recipe on this website in her own kitchen. Learn more →
Mary says
I have miso that must be at least 5 years old. It is good stuff, bought in a macrobiotic store, organic and fermented in oak barrels. It originally came in a plastic package but I put it in a glass jar and kept it in the fridge this whole time. I looks and smells fine. Is it still safe to eat after all this time?
Shareba says
Honestly, I have no idea. I've heard that it can last for a really long time, but personally I'd rather toss it than risk getting food poisoning.
Can you reach out to the brand to ask them?