miso sauce
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Miso is sold as a traditional paste and as ready-to-use bottled sauces and dressings. Product listings commonly label items as "Form: Paste" or "Form: Sauce/Dressing."
Traditional miso paste is used for miso soup, marinades for fish and meat, sautéed dishes, ramen, and pickles. Bottled miso dressings and sauces are typically used as salad dressings, marinades, and dipping sauces.
Longer aging produces darker, stronger-flavored miso, while shorter aging yields lighter color and milder flavor. For example, a white (shiro) miso aged about three months is typically lighter and milder, whereas a red (aka) miso aged around six months is darker and more robust.
Traditional miso is made by fermenting soybeans with salt and rice koji (cultured rice). Product descriptions may also note variations or combinations of koji-fermented rice and soybeans.
Package sizes vary by product; examples in listings range from about 12.1 ounces up to around 38.5 ounces, and some items are sold in 1 kg (2.2 lb / ~35.2 oz) packs.
Beyond paste, miso appears in bottled dressings, dipping sauces, marinades, teriyaki-style glazes, and other prepared sauces (for example, miso garlic marinara listed in some product details).