Miso paste

A fermented soybean paste from Japan with deep, savoury umami. White (shiro) miso is mildest and sweetest; red (aka) is bolder and saltier. Never boil it. Whisk into liquids off the heat.

Miso paste

Used for

  • soups
  • dressings
  • marinades
  • glazes
  • sauces

In the kitchen

  • Whisk into warm liquid.
  • Add off heat.

Picking it at the store

  • White miso is the most versatile starting point. Mild, sweet, and easy to use.
  • Keeps for months refrigerated; the surface may darken but it's still good.

Related terms

Browse the full glossary →

Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.

Start free →

No credit card required