What is miso made from?
Quick answer
Miso is a traditional Japanese paste made mainly from fermented soybeans, mixed with salt and koji, a mold (Aspergillus oryzae) usually grown on rice or barley. It’s fermented for weeks to years, giving it a rich, salty, savory umami flavor.
Miso has been made in Japan for more than a thousand years, with roots in fermented pastes from China. It’s a key part of everyday Japanese cooking, most famously in miso soup.
How miso is made
- Soybeans are soaked, cooked and mashed.
- Koji is prepared by growing Aspergillus oryzae mold on steamed rice, barley or soybeans.
- The mashed soybeans, koji and salt are mixed and packed into containers.
- The mixture ferments for anywhere from a few weeks to several years. Enzymes from the koji break down proteins and starches, creating deep flavor.
Types of miso
| Type | Color and taste | Fermentation |
|---|---|---|
| Shiro (white) miso | Light, mild, slightly sweet | Short, often weeks |
| Aka (red) miso | Darker, saltier, stronger | Longer, often a year or more |
| Awase miso | A blend of white and red | Varies |
| Hatcho miso | Very dark, rich, made from soybeans only | Up to 2–3 years |
| Mugi miso | Made with barley koji | Varies |
How to use miso
- Miso soup: whisk miso into dashi stock, adding tofu, seaweed and green onions
- Marinades and glazes: for fish (such as black cod), chicken and eggplant
- Dressings and sauces
- Ramen broth, in miso ramen
Tip: Add miso near the end and don’t boil it, which can dull its flavor and aroma.
Related fermented foods
Like miso, soy sauce, sake and mirin also rely on koji. Fermentation is used around the world; see Korea’s kimchi. For another Japanese classic, read what yakitori is.
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