miso soybean paste

Miso is used as a base for miso soup and ramen and as a flavoring in marinades, glazes, sautés, stews, noodle bowls, dressings, dips, sauces, and pickles.

Shiro (white) miso is described as lighter in color, smooth, mellow, and the mildest and sweetest of the misos. In these descriptions it’s also noted as having the lowest sodium compared with darker misos.

Hacho miso is described as made from fermented whole soybeans, often with organic toasted barley flour and koji. The descriptions note it’s produced via a traditional aging process and is sometimes sold in resealable packaging.

Light/sweet miso is described as mellow and versatile—good for soups, dressings, dips, and marinades. Dark/aged miso is fuller and more robust, suited to richer recipes where a stronger, deeper flavor is needed.

Both appear: some entries are labeled “Ready to Use,” indicating they can be used straight from the package, while others are described as an “Ingredient,” implying they’re packaged primarily for cooking use rather than as a finished product.