What Is Miso? A Guide for the Home Cook

This article was written with help from AI and edited by Thrive Market’s talented team of human writers.

Miso is a traditional Japanese seasoning that has been a cornerstone of East Asian cuisine for centuries. Its deep umami taste and versatility make it an ingredient every home cook should consider adding to their pantry. Bonus: it’s also a fermented food. Whether you’re exploring Asian recipes or just want to add complexity to your cooking, miso can become one of your most-loved culinary flavors.

What Is Miso?

Miso is a fermented paste made primarily from soybeans, salt, and a mold called koji (usually cultivated on rice or barley). The fermentation process can last anywhere from a few weeks to several years, producing a rich, savory, and often slightly sweet or salty paste.

Miso is packed with umami—the fifth taste that gives food a savory depth. Its flavor can range from mild and sweet to dark and intensely salty, depending on the type and fermentation length.

Common Types of Miso

White Miso (Shiro Miso)

• Flavor: Mild, slightly sweet
• Fermentation Time: Short (a few weeks to a few months)
• Use: Salad dressings, light soups, glazes, marinades
• Tip: Great entry-level miso for those new to the ingredient.

Yellow Miso (Shinshu Miso)

• Flavor: Balanced, slightly salty
• Fermentation Time: Medium
• Use: Miso soup, sauces, stir-fries
• Tip: A versatile, all-purpose miso.

Red Miso (Aka Miso)

• Flavor: Rich, robust, salty
• Fermentation Time: Long (up to several years)
• Use: Hearty soups, braises, stews
• Tip: Use sparingly—its bold flavor can dominate a dish.

Mixed Miso (Awase Miso)

• Flavor: Balanced combination of white and red miso
• Use: Very flexible, suitable for a wide range of dishes
• Tip: If you’re only buying one miso, this is a versatile pick.

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5 Ways to Use Miso in Everyday Cooking

Miso Soup
For this classic preparation, simply dissolve a spoonful of miso in warm (not boiling) dashi broth and add tofu, seaweed, and scallions.

Marinades and Glazes
Mix miso with mirin, sake, soy sauce, and sugar to create a glaze for meats, fish, or vegetables. Miso-marinated salmon or eggplant is a standout dish.

Dressings and Sauces
Whisk miso with vinegar, sesame oil, and honey for a delicious dressing. It also adds body and umami to creamy sauces or mayonnaise-based dips.

Stir-Fries and Noodles
Add a spoonful of miso to your stir-fry sauce to give depth without overpowering the dish. It works well in ramen broths and soba noodle bowls too.

Baking and Beyond
Miso isn’t just for savory dishes. A touch of white miso in caramel, cookies, or even brownies adds complexity and a surprising depth of flavor.

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Miso Cooking Tips

• Don’t Boil Miso: Boiling miso can kill its beneficial probiotics and dull its flavor. Stir it into dishes after removing them from direct heat.
• Store Properly: Keep miso paste in an airtight container in the refrigerator. It can last for months—or even years—thanks to its fermentation.
• Taste and Adjust: Because miso is salty and strong, start with small amounts and add more to taste.

Miso Recipes From Thrive Market

Don’t miss these creative and flavorful recipes featuring miso.

Ginger-Miso Soup With Fish Balls & Soba Noodles
This comforting winter soup combines cilantro-lime fish balls made from cod and shrimp with soba noodles in a ginger-miso broth. The broth is enhanced with soy sauce, rice vinegar, and fresh herbs.

Gluten-Free Miso Butterscotch Oatmeal Cookies
A unique twist on a classic treat, these cookies incorporate white miso paste to add a subtle umami flavor that complements the sweetness of butterscotch chips. 

Sesame-Miso Yellowfin Tuna Marinade
Ideal for summer grilling, this marinade blends miso paste with sesame oil, mirin, tamari, and a touch of sugar to infuse yellowfin tuna steaks with rich, savory flavors. 

Sesame Salmon Salad Rolls with Miso-Infused Quinoa
These nori wraps feature quinoa cooked with miso paste, providing a savory base for fillings like wild pink salmon, spiralized beets, arugula, and yellow bell pepper. 

Vegan Nacho Queso with a Miso Kick
In this plant-based nacho recipe by Chef Charity Morgan, a vegan queso is made from blended carrots, cashews, and spices. A teaspoon of white miso paste is added to deepen the flavor, resulting in a creamy, umami-rich sauce that pairs perfectly with tortilla chips.