Red and yellow miso, while both integral to Japanese culture, serve different purposes in the culinary world. Traditionally made from soybeans, salt and koji culture, miso undergoes a lengthy fermentation process. Flavorful and delicious, each kind has its own unique characteristics that make it suitable for different culinary applications.
Red miso, also known as “aka miso,” boasts a deep, dark brown or red hue. It is most notable for its robust umami flavor. The fermentation process for red miso takes a long period of time. It can last from a few months to several years, resulting in its darker color and stronger umami taste. With its bold flavor, red miso adds complexity to recipes and is ideal for savory dishes such as hearty soups, stews, marinades, braises, gravies and glazes.
Yellow miso, or “shinshu miso,” on the other hand, is lighter in color, ranging from pale yellow to light tan. It is typically made with less salt, rice and soybeans and has a shorter fermentation process, which contributes to its milder taste. Yellow miso’s mild flavor makes it ideal to be paired with fish, poultry and vegetables. Recipes for yellow miso usually include broths, condiments, dressings, mild marinades and soups.
