One note: If you see a tub of red-hued miso at thegrocery store, it hasn’t necessarily aged for longer than the paler stuff. Some high-volume producers quick-ferment their miso, shortening the process to a matter of weeks, and then expose it to oxygen to yield a darker color.
More misos to know:
Shiro (white) and aka (red) miso are the varieties you’re most likely to find at thegrocery store, but there are over 1,300 differentvarieties of miso to know and love. Many of thesetypes of miso are characteristic of certain regions inJapan—they’re often named after the prefecture where they originated. Here are a few moretypes of miso to familiarize yourself with.
Mugi misocontains fermentedsoybeans, barleykoji, water, and salt. Because it uses barley instead ofrice koji,mugi miso is not gluten-free. It can range from sweet, with a light yellow color, to full bodied, with a red hue.
Mame miso is made exclusively fromsoybeans, with steamedsoybeans,soybeankoji, water, and salt. Thisdark miso has an intense, pungent flavor and dark brown color.
Hatcho miso is a special type ofmame miso made inJapan’s Aichi prefecture. “Hatcho miso is completely black,soy-sauce-colored, and it has the consistency of fudge,” describes Chung. This intense variety of miso, which is made from puresoybeans andsoybeankoji,ferments for two to three years. It’s named hatcho—eight (units of length) inJapanese—because this miso was made eight blocks from the Okazaki Castle. Much like Champagne must come from the region in France, “You can only call it hatcho miso if it comes from that particular faction,” Chung notes.
Shinshu misois fermented for a slightly longer time than mostshiro miso. Often calledyellow miso, it can be identified by its golden yellow color and mild flavor.
Genmai miso is made with brown rice, not white rice. Known for its earthy flavor and golden brown color, it’s typically sweet and mild enough to eat raw. Use it in thisWinterStew.
Inaka miso is a rustic variety of homemade miso popular among farmers acrossJapan’s countryside. It can be made with rice or barley and is typically fermented for a longer period of time, giving it a dark brown color and robust flavor. You likely won’t find inaka miso available commercially in the United States.
10-year miso is a thick, charcoal-colored paste used to “cleanse the liver and jump-start digestion,” according toShen Blossom, a company specializing in botanical extracts. “Some people love 10-year miso,” says Grady of the dark, hyper-potent stuff. It still has themiso taste, but “it’s kind of like medicine,” Grady notes.
Awase misois a blend of red andwhite miso.
Does miso go bad? How should you store it?
One of the many beauties of miso is that, like many otherfermented foods, it never technically expires—however, there are a few caveats. While miso does not necessarily go bad, improper storage or cross-contamination can lead to oxidation and/or mold growing on your miso. If you buy miso at the store, Grady recommends storing it in the refrigerator to stopfermentation and prevent mold. When stored properly, miso can last for upward of a year in your fridge.
