What is Miso? A Complete Guide

Levi Hardeman

June 30, 2025

Miso is one of those background ingredients that quietly holds everything together. Fermented and packed with flavor, miso has been a staple in Japanese cooking for centuries In this post, we are going to explore what miso is, how it’s made, the different varieties, and how it’s used. We will also discuss how to use it in your own kitchen, and why we chose to use miso as a base for our Aka Miso Ghost-Reaper Hot Sauce , yes the one Paul Rudd loved on Hot Ones Season 10 . Let’s get into it.

WHAT IS MISO?

Miso is a fermented paste that is made from soybeans, salt, and koji, a fermentation starter grown on rice and barley. Originating in China as jiang, miso is thought to have entered Japanese cuisine around the 7th century BC. ( Miso Tasty )

In ancient Japan, miso wasn't just food, it was status. High-quality miso, often made using polished white rice, was reserved for nobility, monks, and samurai. Commoners, on the other hand, used more accessible grains or leftover ingredients to make their own versions. This divide not only shaped the regional differences in miso, but also highlighted its cultural significance. Miso is one ingredient with many identities, feeding both the elite and everyday people.

Miso is a fermented paste that is made from soybeans, salt, and koji, a fermentation starter grown on rice and barley. Originating in China as jiang, miso is thought to...

TypeS of Miso

Today, miso comes in several varieties, usually categorized by color, which is a direct result of fermentation time and ingredient ratios ( The Kitchn ).

White miso (shiro miso) is the mildest and slightly sweet, fermented for a shorter time with a higher ratio of rice.

Yellow miso (shinshu miso) sits in the middle with a balanced, savory flavor.

Red miso (aka miso) is fermented the longest, resulting in a darker color and deeper, more complex taste. Red Miso is the key ingredient in our Aka Miso Ghost-Reaper Hot Sauce.

You will also find regional varieties made from barley, grains, and even chickpeas. Despite its wide variety of flavors, miso always delivers a deep, complex flavor that makes it one of the most sought-after fermented Japanese ingredients in the world.

HOW IS MISO MADE?

Making miso might sound like a complex process due to its deep flavor, but it is simple in theory. It comes down to technique and a little patience… okay, sometimes a lot of patience. Using only three ingredients, fermentation does all the heavy lifting to create that signature umami punch. Let’s break it down. ( Just One Cookbook )

HOW TO MAKE MISO STEP-BY-STEP

Soybeans are soaked overnight in water to prepare them for fermentation. They are then cooked until soft for easy mashing.

Koji is prepared by spreading out steamed rice or barley in a very humid environment. Over the next few days, a culture called Aspergillus oryzae is added, which grows over time and activates enzymes that will help fermentation later on down the road. This is where miso’s flavor really begins to form.

The soft, cooked soybeans and koji are combined with salt and mashed together. This is where miso starts to take shape. The ratio of ingredients mashed together in this step determines the final flavor. Will it be salty, sweet, mellow, or bold?

The paste is packed tightly into fermentation containers and all air is pushed out to prevent any unwanted bacteria.

Finally, miso is stored for weeks, or even years, to allow long-term fermentation. The longer fermentation is allowed, the deeper, more complex the flavor becomes.

Whether it takes weeks or the better part of a decade, miso is all about fermentation and patience. The longer it sits, the bolder, complex, and deeper the flavor becomes. All good things come to those who wait, or so we've been told.

HOW IS MISO USED? AND WHAT TO PAIR IT WITH

Miso has a long and storied past that saw miso being carried into battle by samurai due to its nutrition, monks using it during fasting periods, families passing down secret recipes, and use as a preservative. Many identities, indeed.

Today, miso is globally available.You can find it in soups, marinades, stirred into glazes, and even desserts. Check out Miso Tasty’s miso dessert lineup here .

7th century bc.

Miso is a fermented paste that is made from soybeans, salt, and koji, a fermentation starter grown on rice and barley. Originating in china as jiang, miso is thought to have entered japanese cuisine around the 7th century bc.

Here are a few ways to easily use miso in your kitchen:

Marinate salmon: Miso and salmon are a dream team. Here is one of our favorite miso recipes with salmon ( Miso Tasty )

Brush miso infused butter on veggies: Just trust us on this one.

Pair with your favorite mayo: Kewpie Japanese Mayo (our favorite) for a delicious sandwich spread.

Stir into soups: Add a spoonful to broths for a savory, umami-rich base.

Whether you’re spending all day making ramen broth or just want to give your leftovers a makeover, let miso do all the work for you.

HOW WE USE RED MISO (AKA MISO)

At Bravado Spice, we use miso as a core ingredient in our Aka Miso Ghost-Reaper because it brings a bold, sumptuous flavor profile. Red miso (aka miso) is used specifically for its deep flavor and red color. It’s rich, savory and holds its own against the power of the Carolina Reaper. The red miso doesn’t just mellow the heat, it amplifies the flavor. Whether you’re stirring it into noodles, glazing salmon or making our General Tso Chicken , it delivers a layered heat without overwhelming any dish.

Final Thoughts

Miso might not be the first ingredient you think of on a daily basis, but it never lets a recipe down. From its introduction into Japanese culture centuries ago, miso lives up to its reputation as one of the most versatile ingredients in Japanese cuisine and beyond. Whether you are making a ramen broth all day, making a glaze for salmon, or experiencing it in its best form as Aka Miso Ghost-Reaper Hot Sauce, miso has range.

Give it a shot if you haven’t already. Your recipes will thank you. And when you’re ready to take miso for a spin with some serious heat, check out our Aka Miso Ghost-Reaper Hot Sauce .

Also, check out our Black Garlic 101 post ; another one of our not-so-secret weapons in the Bravado Spice hot sauce collection.

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