What Is Miso? Learn All About This Must-Try Japanese Ingredient

What is miso? How is it made? And what are the best ways to use this delicious ingredient?

If you have already tried Mizkan’s mouthwatering Red Miso & Chilli and White Miso & Sesame cooking pastes then you will already be familiar with the comforting hum of a miso.

But what is miso? How is it made? And what are the best ways to use this delicious ingredient? In this feature, we’re twisting the lid off this famous Japanese cooking paste and guiding you through everything you need to know. That’s right, this is your one-stop guide to all things miso!

Shop Miso Pastes here!

What is Miso?

Miso is a soy-based cooking paste that has been used in Japanese cuisine for over a thousand years.

It’s made by fermenting soybeans with salt and kōji, which is a cultured grain that can be created by mixing rice, barley, or soybeans with a fungus called Aspergillus oryzae.

When these ingredients are fermented together, they give you the rich, savoury paste we know as miso.

Miso’s umami flavour profile is the backbone to many Japanese dishes, where it is often used in the same way a stock cube or tomato paste are used in Western kitchens to give dishes a deep, versatile flavour base.

As such, you can find miso’s comforting profile in everything from Japanese broths and marinades, to dips and dressings.

How Is Miso Made?

Miso is made with just a few humble ingredients:

  • Soybeans (sometimes mixed with other legumes or grains)
  • Kōji (rice, barley, or soybeans fermented with friendly mould)
  • Salt
  • Time – lots of it!

These ingredients are mixed and left to ferment for weeks, months, or even years. During this slow process, enzymes from the kōji break down the soybeans’ proteins and starches, producing amino acids like glutamate, which is where umami comes from, and a natural sweetness.

The longer the fermentation, the darker and more intense the miso.

Types of Miso

Like wine or cheese, miso varies by region, ingredients, and fermentation time. Here are the most common types and how to recognise them:

White Miso (Shiro Miso)

  • Colour: Light beige or pale yellow
  • Flavour: Mild, sweet, delicate
  • Fermentation: Shorter time (typically weeks to a few months)
  • Best for: Dressings, soups, glazes, or even dessert recipes
  • Try This: Mizkan’s White Miso & Sesame Cooking Paste makes for the perfect glaze for roast chicken

Red Miso (Aka Miso)

Mixed Miso (Awase Miso)

A blend of red and white miso, offering a balanced flavour profile – a great all-rounder for everyday cooking.

Why Is Miso So Special?

Beyond its distinctive taste, miso is rich in:

  • Protein
  • Vitamins (like B12)
  • Beneficial bacteria (when unpasteurised)

In Japan, miso soup is a daily staple, offering comfort, nourishment, and connection to tradition. It’s the soulful start to many meals – a bowl of warmth, simplicity, and grounding flavour.

How To Use Miso At Home

One of the great things about miso is that it’s so easy to use – you don’t need to be a Japanese master chef to give it a go. And its versatility means it plays well with everything from tofu to aubergine, chicken to chocolate. Here are a few of our favourite ways to cook with miso:

Soups

We’ve all heard of miso soup but there’s so much more that can be done. Adding Mizkan’s Red Miso & Chilli cooking paste to classic soups like butternut squash can add layers of flavour that really take the dish to the next level.

Glaze

Both Mizkan’s White Miso & Sesame and Red Miso & Chilli cooking pastes are perfect for spooning onto meat and vegetables before roasting, baking or grilling to add a tasty glaze.

Find our glazed aubergine recipe here.

Sauces

Adding a spoonful of miso to pasta sauces, stir-frys, or even a stew for an amazing umami boost. You have got to try adding a spoonful of Mizkan’s White Miso & Sesame cooking paste to carbonara.

Miso the Mizkan Way

At Mizkan, we’ve been crafting Japanese pantry staples for over 200 years. Our passion is bringing the essence of Japanese flavour into modern kitchens around the world.

Our Red Miso & Chilli Cooking Paste and White Miso & Sesame Cooking Paste are ready-to-use, easy-to-love shortcuts to big flavour. Whether you’re whipping up a quick weekday meal or experimenting on the weekend, they’re your go-to miso companions.

With Mizkan’s help, you’ll be a miso master in no time!