This fermented blend of salt, soybeans and rice or barley has been revered in Asian cuisine for centuries and now lends its unique savoury character – known as umami – to countless everyday dishes.
1. WHITE MISO
Also called sweet miso or shiro miso, white miso has a delicate flavour and is lighter in colour as it hasn’t been fermented for as long as the darker varieties. It’s perfect stirred into light sauces, delicate risottos and creamy mayonnaise.
2. YELLOW MISO
Otherwise referred to as shinshu miso, yellow miso can range in colour from light yellow to light brown. It is still mild in flavour and is great to use in marinades, glazes, mayonnaises and butters.
3. RED MISO
Also called aka miso, red miso has been fermented for longer so it has a stronger salty flavour. It’s best to use in more robust meals, such as rich soups, stews and meat dishes.