Miso, much like soy sauce, is also derived from fermented soy beans, but unlike soy sauce, miso is a thick paste. There are 3 main types of miso you will find in your local grocery store. Those types are:
White Miso (shiro miso)
While it’s not actually white in color, white miso is usually yellow in color. White miso is fermented for the shortest period of time, which makes it less salty, and slightly sweeter in taste. It’s the mildest variety of miso.
Yellow Miso (shinshu miso)
Slightly saltier and stronger in flavor than white miso, yellow miso is light brown in color. Since most of us aren’t going to keep all 3 types in our refrigerators, if you’re going to pick one, I would recommend getting this one.
Red Miso (aka miso)
Usually a dark brown or dark reddish brown in color, red miso is the saltiest of the miso varieties. A little goes a long way with red miso. I personally find this variety a little too salty and lacking in the depth of flavor of the other two varieties.
Much like soy sauce, the sodium level varies depending on the brand. Again, think of the amounts listed in my recipe as a suggestion and adjust according to your own tastes.
