What’s the difference between white and red miso, and which should I use for what? Salty, savoury miso is (usually) made by steaming soya beans, mashing them with salt and koji, then leaving to ferment. “White miso accents the tomato’s acidity and freshness, but if you use red, you get a richer, more concentrated tomato flavour.”Likewise, Emiko Davies, author of The Japanese Pantry, dollops red miso on top of fried or roasted aubergine, while lighter misos are for soups with clams or other seafood. Then, there’s sweet white miso, or sweet rice miso, which is “fresh and not very salty or funky,” notes Anderson, making it a good call for mild ingredients (think the classic Nobu miso marinated black cod). And if you can find it, check out Anderson’s favourite category: nama miso, or unpasteurised miso.

Source: The Guardian February 03, 2026 22:59 UTC