Miso paste is a condiment that you've probably seen in your local Asian grocery store or as a listed ingredient in dishes like stir-fries, marinades, or soups. This paste is made from fermented soy beans, salt, and koji, which is a cooked grain (usually rice)that helps kickstart the miso fermentation process. Miso paste might seem daunting if you've never cooked with it before, but once you know the basics, this salty, umami filled condiment can add a depth of flavor to endless recipes in your kitchen.
If you've bought miso paste before, you'll know that it is often sold in different colors. It might seem a little overwhelming, but there's a simple way to distinguish what the color means for the miso flavor. Miso can usually be categorized in one of three colors: white, yellow, and red.
The darker your miso paste is, the more intense and salty its flavors will be. Darker pastes have been fermented for longer, which is what brings a deeper flavor and color to this variety. The different colors of miso paste Starting with white miso — also known as shiro miso — this is the mildest flavored paste of the three.
Its color can vary from white to pale beige, and its flavor is sweet with hints of umami. White miso only takes 2 to 8 weeks to ferment using a high rice content, making it less salty and mild. The milder flavor profile of white miso makes it perfect for lighter dishes like soups, or salad dressings.
This is also a good miso paste to grab if you're using it for the fir.
