Miso is a paste made from fermented soybeans, and is a staple of Japanese cuisine. There are two main types of miso – white miso, also called shiro miso, and red miso, also called aka miso.

White miso is lighter tasting and slightly sweeter. It's the most popular miso for a soothing miso soup. Use white miso in salad dressings and marinades for subtle umami depth and a creamy texture. White miso is also a flavourful alternative to butter or cream in mashed potato!

Red miso is rich in umami and noticeably saltier. It works well with other bold flavours such as red meats. Use red miso with 'meaty' vegetables such as aubergines and shiitake mushrooms, or for livening up tofu.

Our range of miso also includes rustic barley miso, and intensely savoury wholebean hatcho miso. For a unique, fragrant twist there's yuzu miso, and we even have freeze-dried miso powder!

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