In the photo above, I have featured the two types of miso I use the most – shiro (white) miso and aka (red) miso.
Not all miso is created equal. Generally speaking, you want to use Japanese miso which can be found at any Asian food store and at most gourmet or natural food stores. Take it from me, you want the real deal – in a pinch I’ve made the mistake of buying American miso at the local grocery store and I had to throw it away – it was terrible…just terrible! Sorry America, you know I love you, but miso is not your strong suit.
Here’s a quick breakdown of the most widely used forms of miso:
- Shiro (white) Miso – fermented soybeans, it has a milder, more delicate flavor than other varieties of miso. This style works best in soups, light sauces, and dressings.
- Yellow (Shinshu) Miso – this type is fermented slightly longer than white miso. It can be yellow to light brown in color and it works well in soup, glazes, and marinades.
- Aka (red) Miso – fermented longer and therefore is darker in color and has a stronger, more robust flavor. This type of miso work best for more assertive dishes like those that need a strong glaze or marinade; such as something that is braised.
See the recipes below under, ‘Related Posts’ for ideas!
