miso paste

Common types include white (shiro) and red (aka) miso. White miso is lighter in color and milder in flavor, while red miso is darker and has a stronger, more robust taste.

White miso is commonly aged around three months, while red miso is often aged around six months. Exact aging times can vary by producer and recipe.

Stir miso in at the end of cooking for long-simmered dishes and avoid boiling after adding it. High heat can destroy heat-sensitive cultures and enzymes.

Many miso products come in resealable tubs or stand-up pouches that make them easy to store and reuse while keeping the paste fresh.

Miso is most commonly sold as a ready-to-use paste. Some products are marketed as an ingredient only, while others are prepared or mixed for heat-and-serve use—check the label for intended use.