A staple in Japanese cultures, miso is a paste made from fermented soybeans, rice and oats. It's usually mixed with a koji starter and salt to create a stunning range of tastes, colors and uses. Bursting with flavor, this versatile condiment can be used in a wide variety of recipes. While there are many different kinds of miso, two of the most notable varieties are red and yellow miso.
Ranging from red to dark brown in color, “aka miso,” or red miso, is made with a high concentration of organic soybeans that have been fermented with organic rice over a long period of time. Red miso is high in protein and best complements most meaty vegetables, such as eggplant and mushroom. It is perfect for hearty soups, stews, marinades, braises, gravies and glazes.
Ranging from yellow to light brown in color, “shinshu miso,” or yellow miso, is also made from organic soybeans that have been fermented, though with a smaller percentage of organic rice over a shorter fermentation period. It is sweeter and milder than red miso and has a mellow, earthy flavor. Yellow miso is perfect for broths, condiments, dressings, marinades, soups and glazes.