organic miso

Common organic miso varieties include white (shiro), red (aka), and hacho styles.

Longer aging generally produces a darker color and stronger flavor. For example, some shiro (white) miso is aged around three months, while some aka (red) miso is aged six months or longer.

Organic miso is made by fermenting soybeans with salt and rice koji. Some varieties also include organic toasted barley flour alongside the koji.

Organic miso is a versatile paste used for miso soup, ramen broths, stews and soups, marinades and glazes for fish or meat, sautés, pickles, salad dressings, dips, and noodle sauces.

Organic miso is sold as a ready-to-use paste in single packs and larger multipacks. Common package types include resealable standing pouches and resealable tubs, with sizes such as 2.2 lb (1 kg) and 12.1 oz (345 g), and case quantities noted on some listings.

White (shiro) miso is lighter in color with a smooth texture. It tends to be milder and more mellow—often the sweetest of misos—and is noted as being lower in sodium compared with darker misos.

Red (aka) miso is generally darker and has a stronger, more robust flavor. Descriptions note it often contains proportionally less rice and more soybeans and is aged longer (for example, around six months).

Listings commonly note that miso is made by fermenting soybeans with salt and rice koji. Some entries specify rice-koji ratios (for example, 1.5–2 times as much rice koji for white miso) and typical aging periods such as around three months for white miso and six months for red miso.

Common labels on miso products include Organic / certified organic, Non-GMO or Non-GMO Quality wording, OCIA Certified Organic, and Kosher Pareve on some items.