Koji & Miso · Guide

Types of Miso: Red, White & Yellow Miso Explained

The types of miso compared: white (shiro), yellow (shinshu), red (aka), barley and soybean miso. Ageing time, salt, flavour, how to cook with each, and which one to buy.

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White, yellow and red miso pastes in ceramic dishes

Updated Oct 2026 · 9 min read

Miso is one of the world’s great fermented foods — a paste made from soybeans, salt, and koji (a mould culture) that transforms simple ingredients into an intensely savoury, umami-rich seasoning. The colour of miso tells you almost everything: lighter means younger and milder; darker means longer-aged, saltier, and more complex.

Types of miso

White miso (shiro miso) Aged 1–3 months. Pale yellow to cream coloured. Mild, sweet, and slightly salty. Made with a higher proportion of rice koji to soybeans. Best for: dressings, light soups, glazes, marinades, and anywhere you want umami without heaviness.
Yellow miso (shinshu miso) Aged 3–6 months. Golden to light brown. Balanced — more savoury than white, less intense than red. A good all-rounder. Best for: miso soup, stir-fry sauces, noodle broths, and general cooking where you want moderate depth.
Red miso (aka miso) Aged 6 months to 3 years. Dark brown to reddish-brown. Intensely savoury, salty, and complex with earthy, almost meaty notes. Higher proportion of soybeans to koji. Best for: hearty stews, braises, rich ramen, miso-glazed meats, and robust dishes.
Barley miso (mugi miso) Made with barley koji instead of rice koji. Earthy, slightly sweet and nutty, usually aged several months to a year. Best for: country-style soups and vegetable stews.
Soybean miso (mame miso) Made with koji grown on the soybeans themselves, with no rice or barley. Very dark, rich and astringent; Hatcho miso from Aichi is aged two years or more. Best for: red miso soup and long-simmered dishes.

How miso is made

Every miso is the same four steps: grow koji (Aspergillus oryzae) on rice, barley or soybeans; cook and mash soybeans; mix them with the koji and salt; then pack the paste into a crock and let the koji enzymes break protein into amino acids and starch into sugar. The type of koji, the koji-to-soybean ratio, the salt and the ageing time are what turn the same method into white, yellow or red miso.

More koji, less salt, short age sweet white miso: about twice as much rice koji as soybeans, 5–7% salt, ready in 1–2 months.
Equal koji and soybeans yellow (shinshu) miso: around 11% salt, 3–6 months.
Less koji, more salt, long age red (aka) miso: 12–13% salt, 6 months to several years.

The full home method, from soaking the beans to packing the crock, is in how to make miso. If you are growing your own koji first, start with how to make koji.

Dry soybeans weighed beside rice koji and salt

Related calculator

Miso Salt Calculator

Soybeans, koji and salt for any batch of homemade miso, by style from sweet white to long-aged red, with ageing times.

Open calculator

How to cook with miso

Miso soup the classic — dissolve 1 tablespoon per serving into warm (not boiling) dashi or stock. Add tofu, seaweed, and spring onions.
Salad dressing whisk white miso with rice vinegar, sesame oil, a little honey, and grated ginger for a creamy, umami dressing.
Marinades and glazes miso-glazed salmon, miso-marinated aubergine, miso-caramel — miso adds depth to both savoury and sweet preparations.
Butter and compound butters mix softened butter with white or yellow miso for a savoury spread on bread, corn, or grilled vegetables.
Stews and braises red miso stirred into beef stew, ramen broth, or bean chilli adds a deep, meaty backbone. Add near the end of cooking.
Secret ingredient a teaspoon of miso in pasta sauce, gravy, or any savoury dish that needs more depth. It disappears into the background and amplifies everything else.

What to look for when buying

Unpasteurised labelled "raw", "unpasteurised", or "live" — these contain live probiotic cultures. Found in the refrigerated section.
Short ingredient list soybeans, rice (or barley), salt, and koji culture. Avoid brands with added MSG, alcohol, or preservatives.
Organic and non-GMO most conventional soybeans are GMO. Look for organic or non-GMO verified if that matters to you.

Watch for

  • Shelf-stable miso in squeeze bottles is usually pasteurised — no live cultures. Fine for cooking, but not a probiotic source.
  • Miso is high in sodium — 1 tablespoon of red miso contains about 600–900mg sodium. Use it as a seasoning, not a main ingredient.

FAQ

Frequently asked questions

What is miso made from?
Miso is made from soybeans (or other legumes/grains), salt, and koji — a culture of Aspergillus oryzae mould grown on rice, barley, or soybeans. The koji produces enzymes that break down proteins and starches into amino acids and sugars during fermentation, creating miso's deep umami flavour.
What is the difference between red and white miso?
The main difference is fermentation time. White miso (shiro miso) is aged 1–3 months and is mild, sweet, and light in colour. Red miso (aka miso) is aged 6 months to 3 years and is intensely savoury, salty, and deep brown-red. Yellow miso falls in between. Longer fermentation means more protein breakdown, more amino acids, and a stronger umami flavour.
Which miso should I buy?
For general cooking, start with white miso — it is the most versatile, works in dressings, marinades, soups, and glazes, and its mild sweetness does not overpower other ingredients. Red miso is best for hearty stews, braises, and dishes where you want a deep, savoury backbone. Buy both if you cook often.
Is miso good for you?
Miso is a fermented food rich in probiotics (when unpasteurised), B vitamins, vitamin K, and minerals. It is high in sodium, but a little goes a long way. Population studies in Japan associate regular miso consumption with lower rates of certain cancers and cardiovascular disease, though more research is needed.
Can I make miso at home?
Yes. You need cooked soybeans, koji and salt, mixed, packed into a crock and left to age: about 1–2 months for sweet white miso and 6–12 months or more for red. The method is in the how to make miso guide and the miso salt calculator sizes the batch.
Why should I not boil miso?
Boiling kills the live probiotic bacteria and degrades the delicate flavour compounds developed during fermentation. Add miso to soups and sauces after removing from heat, or stir it in at a low simmer. The flavour is more vibrant and the probiotics survive.
How long does miso last?
Unopened miso lasts 1–2 years at room temperature. Once opened, refrigerate and use within 6–12 months. Miso is highly preserved by its salt content and does not spoil easily — it may darken over time (this is normal and does not affect safety), but the flavour stays good for months.
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