Miso is one of those ingredients I would never want to run out of at home. It is deeply savoury, full of umami and useful for miso soup and so much more.
Many people first come across miso through miso soup, but miso itself is much more versatile than that. It can be used in marinades, sauces, dressings, soups and glazes, and even a small amount can change the flavour of a dish quite a lot. If you want to start with something familiar, this recipe for Miso Soup - The Way Many People Make It at Home in Japan is a good place to begin.
What Is Miso?
Miso is made by fermenting soybeans with koji, salt and water. A simple way to think about it is:
Soybeans + Koji + Salt + Water + Time = Miso
Koji is the fermentation culture that helps break down proteins and starches as the miso ages. That process is what gives miso the deep savoury flavour it is known for. It also helps explain why miso and dashi work so well together in everyday Japanese cooking.
Depending on how it is made and aged, miso can taste mild and slightly sweet, balanced and savoury, or rich and deeply salty. That is why different types of miso work better in different dishes.
Types of Miso
By Colour and Flavour
One of the easiest ways to understand miso is to look at its colour and flavour first.
Miso generally becomes darker and stronger as it ages, so colour can be a helpful clue when choosing one. Lighter miso is usually milder, while darker miso tends to have a deeper and saltier flavour.
White Miso (Shiro Miso) White miso is fermented for a shorter time and usually contains a higher proportion of koji. This gives it a mild, slightly sweet flavour. It is often used in lighter miso soups, dressings and marinades for fish or chicken.
Light-Coloured Miso (Tanshoku Miso) Light-coloured miso sits between white and red miso in both colour and flavour. It is very common in everyday Japanese cooking and is a popular choice for miso soup because the flavour is balanced and easy to use.
Red Miso (Aka Miso) Red miso is fermented for a longer time and often contains more soybeans compared with koji. This gives it a stronger, deeper and often saltier flavour. It is often used in hearty soups, braised dishes and richer sauces.
Mixed Miso (Awase Miso) Awase miso is a blend of two or more types of miso, such as rice miso, barley miso or soybean miso. Because different miso types are blended together, the flavour is usually rounded, balanced and slightly more complex. In Japan, awase miso is often used as an everyday all-purpose miso, but it may be less common in Australian supermarkets.
By Ingredients
Miso can also be grouped by the type of grain used to make the koji.
Rice Miso (Kome Miso) This is the most widely used type of miso in Japan.
Barley Miso (Mugi Miso) This type is known for its slightly stronger aroma.
Soybean Miso (Mame Miso) This is a darker miso with a very rich, intense flavour.
Getting Started with Miso
If you are buying miso for the first time in Australia, I would start with a small tub of white miso or light-coloured miso. They are mild, balanced and easy to use in miso soup, simple sauces and everyday dishes.
If you want to start with something simple, miso soup is the easiest place to begin: Miso Soup - The Way Many People Make It at Home in Japan. If you are new to dashi as well, this guide may help: Dashi Explained: The Simple Stock Behind Japanese Home Cooking.
A Small Tip for Making Miso Soup
Depending on the type of miso, the flavour can fade if it is heated too much. Rice miso and barley miso, in particular, should not be boiled.
For this reason, a simple rule when making miso soup is to turn off the heat before adding the miso. This helps preserve its delicate aroma and flavour.
Where to Buy Miso in Australia
In Australia, miso is now much easier to find and can often be bought at some local supermarkets, Japanese grocery stores and other local grocery stores. If you are looking for other Japanese ingredients as well, I share more here: Where I Buy Japanese Ingredients in Australia.
In my area, I often see both shiro miso and aka miso at IGA. There is also a small local fruit and vegetable shop near me that sells Japanese miso. When I cannot get to a Japanese grocery store, that is usually the one I pick up.
My Favourite Ways to Use Miso
Miso is incredibly versatile, and there are many ways to use it in everyday cooking. These are a few of my favourite dishes that use miso:
Tonjiru (Pork Miso Soup) A hearty miso soup with pork and vegetables. It’s especially popular in colder months and feels more like a complete meal than a simple soup.
Nasu Dengaku Pan-fried or grilled eggplant topped with a sweet miso glaze. It’s simple but very satisfying, and a good example of how well miso pairs with vegetables.
Miso Yaki Onigiri Grilled rice balls brushed with miso sauce. The outside becomes slightly crisp and fragrant while the inside stays soft.
Miso Ramen A rich and comforting ramen with a miso-based broth. The miso adds depth and body to the soup.
Miso Sauce (Miso Dare) A simple miso-based sauce that can be used on vegetables, tofu or grilled meat. It’s very versatile and easy to make.
Even a small amount of miso can add depth and savoury flavour to a dish, which is why it is such a useful ingredient in Japanese cooking. It is one of the pantry ingredients that quietly shapes many simple meals at home in Japan.
Once you have miso in your pantry, there are many simple ways to start using it in everyday cooking. I'll be sharing more recipes using miso here over time.
- Tomoka