For an everyday miso paste, buy a white (shiro) or awase (mixed) miso from a brand such as Clearspring, Yutaka, Hikari, or Marukome. White miso is milder and sweeter, good for dressings and soup; red (aka) miso is stronger and saltier, better for marinades and richer broths. All four brands are widely stocked in UK supermarkets and Asian grocers.
Miso comes in more than one colour and strength, and the type you buy changes how a dish tastes. This guide covers the difference, what to check on the tub, and how to store it.
The main types of miso
- White (shiro) miso. Fermented for a shorter time, mild and slightly sweet. Good for soup, dressings, and glazes.
- Red (aka) miso. Fermented longer, stronger and saltier. Works well in marinades, braises, and richer miso soup.
- Mixed (awase) miso. A blend of white and red, a reasonable middle ground if you only want to buy one tub.
What to check before you buy
- Ingredients. Good miso is made from soybeans, rice or barley koji, salt, and water. Some cheaper tubs add extra preservatives or colouring; a shorter ingredients list usually means a more traditional ferment.
- Unpasteurised vs pasteurised. Unpasteurised miso still has live cultures, which some cooks prefer for flavour and gut health. Pasteurised miso has a longer shelf life and a milder taste.
- Packaging. Miso is sold in tubs and pouches. A resealable tub keeps it fresher for longer once opened.
- Gluten. Some miso is made with barley koji and contains gluten. If that matters to you, check the label or choose a rice-based miso.
Comparing common brands
| Brand | Type available | Good for |
|---|---|---|
| Clearspring | Organic white, red, and brown rice miso | Those wanting an organic option |
| Yutaka | White and mixed miso | Everyday cooking, widely stocked |
| Hikari | Traditional-style miso, several strengths | Cooks wanting an authentic flavour |
| Marukome | Instant miso soup packets and paste | Quick soup on busy days |
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FAQ
Which miso should I buy if I only want one?
A mixed (awase) or white (shiro) miso covers the most ground, from soup to dressings, without being too strong for a first jar.
How long does miso paste keep once opened?
Miso keeps for several months in the fridge, since its high salt content works against spoilage. Keep the tub sealed and use a clean spoon each time.
Is miso paste the same as miso soup mix?
No. Miso paste is the base ingredient. Instant miso soup packets already contain dashi, seaweed, and other seasonings mixed in.
Related reading
- What is miso?
- Where to buy miso paste in the UK, and which aisle.
- Sticky miso aubergine to try it in a recipe.
