Types of miso paste - which to use?

There are thousands of different types of miso paste. So which to use? The different types can be overwhelming for those unfamiliar with miso.

In fact, there are so many types that there are even different ways of classifying miso paste, according to:

• INGREDIENTS: Although miso is commonly thought of as a fermented soy product, it is commonly made with other ingredients such as barley, brown rice, buck wheat, aduki beans, chick peas and so on. Some are a mixture of soy beans and other ingredients, some may not even contain any soy beans.
  
  
• AGE: Miso may have been fermented for between three months and three years or longer. The age makes a big difference to its taste, quality and health benefits.
  
  
• COLOUR: The colour of miso paste is related to its age and provides a good indication of how long its had been fermented.
  
  
• LOCATION: Many varieties of miso are named after the place where they are made. For example, the famous Hatcho Miso got its name because it was originally made at a location eight cho (ha = eight and one cho = approx 108 metres) away from Okazaki castle where the founder of the Edo feudal government, lived.
  
  The location is actually important, as it tells about the climate, water quality (since miso is best made with natural spring water) and other factors that impact the quality of the final miso paste. But unless we know these things, the location is meaningless to most of us.

The color of miso

For those concerned about the health benefits of miso, it is probably good enough to know about three main types of miso classified according to age and colour:

• WHITE / LIGHT miso is young miso, called SHIRO MISO in Japanese, is YOUNG MISO that has been fermented for under a year, usually three to six months. The colour ranges from very light yellow / beige to light brown. Its texture is more light and creamy, rather than like a paste.
  
  This miso has a mild, slightly sweet and pleasant flavour that is easy to accept and this is the most common type of miso used for miso soup in "shopping mall" type Japanese restaurants.
  
  This miso paste is also highly versatile. Apart from using in regular miso soup - the watery, broth type - it can also be used to flavour cream-type thick, pureed soups. In addition, it makes excellent salad dressings. In terms of health value, however, this type of miso is not as benefical as the rest,
  
  Note that light miso will turn brown or even black if kept for a long time. This is natural and it shows that the fermentation process ha continued. The miso can still be consumed (unless it develops a bad smell / taste).
  
  
  
• BROWN miso is MEDIUM MISO that has been fermented for one to two years. The colour ranges from light brown to dark brown while the texture comes closest to being a "paste". The taste ranges from mild to somewhat strong, depending on the type of miso paste and how long it has been fermented. Generalaly, longer fermentation produces a darker and stronger-tasting miso.
  
  Brown miso is suitable for regular consumption by most people who seek the benefits of miso paste. However, it is not as versatile as white miso and is used mainly in miso soup or stews.
  
  
  
• DARK / BLACK miso is MATURE MISO that has been fermented for three years or longer. The colour ranges from dark brown to black and the miso texture is quite hard and dry.
  
  Because of the very long fermentation process, dark miso would have practically stopped fermenting (as there is nothing left to ferment). This type of miso paste is therefore sometimes sold in sealed pastic bags even though it remains "alive" with beneficial friendly bacteria. Light and brown miso, however, are usually sold in tubs or in loose form if they are unpasteurised.
  
  The best known dark miso is Hatcho miso, which is said to be the "Emperor's miso". It has a strong taste that may require getting used to, but some people find it delicious. Because of its strong taste, only a small amount needs to be used.

In the macrobiotic classification of foods according to yin and yang, light miso is considered more yin / expanding while dark miso is more yang / contracting. Brown miso is somewhat in between. Light and brown miso are therefore more suitable for people living in the tropics, while dark miso suits those living in colder climates.

Dark, hatcho miso has strong medicinal quality and is often recommended for cancer patients and others who are weak from serious illness. However, those living in the tropics should still use this miso paste sparingly.

Commercial vs traditional miso

If you care about health, another important differentiation would be between commercial, mass-produced miso (sold in supermarkets) and healthier, more natural versions (sold in health stores).

Of course, this is not to say all supermarket miso is "bad" or unhealthy. I have ever bought good quality organic miso from the supermarket and it cost significantly less than equivalent quality miso paste sold in health stores.

But unless you can read Japanese food labels or your supermarket provides good, proper translation, do not use commercial miso from Japanese supermarkets. Many of these are of poor quality and they often contain plenty of MSG (monosodium glutamate). Your best bet would be to buy miso from health stores.

Look for miso that are:

• Unpasteurised, sold in tubs and kept refrigerated rather than in sealed packets
• Made with organic, non-GMO soybeans and natural sea salt
• made by traditional methods, including natural fermentation.

Click here to read more about the health benefits of miso paste and how to make miso soup.

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