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How To Cook With Miso

Miso soup20160119 26781 1vwi5c7 Miso

Miso is made by the fermentation of soybeans – very commonly, with other grains such as rice and barley. This process results in a rich, savoury paste that not only seasons a dish, but lends it instant umami depth, making it much more exciting than plain old salt. The fermentation also cultivates minerals, vitamins and gut-friendly bacteria, making it a very healthy paste for something that sounds too ‘instant’ and delicious to be good for you. To reap the maximum digestive benefits of miso, you should avoid boiling the ‘live’ miso, just stir it into soups at the last minute.

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White miso

White miso

Also known as shiro miso, this miso is a light golden yellow paste. White miso is fermented for the shortest period of time, about a year. It’s the least salty, and has a delicate, mildly sweet flavour from the high percentage of rice used. This makes white miso the most crowd-pleasing and versatile variety – suitable for light soups, sauces and a wide variety of other dishes. If you are new to miso, you should probably invest in a tub of white miso first.

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Barley

Barley miso

Fermented slightly longer than white miso, with barley and sometimes rice, yellow miso (shinshu miso) is a golden yellow to light brown colour. It has a slightly richer and saltier flavour, but is still mild enough to be used in a wide variety of dishes. When it’s made with barley, you often also refer to it as mugi (barley) miso. You can find mugi miso in both smooth and chunky textures.

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Speciality Miso

Here you’ll find our extra special varieties of miso including Korean Chilli Miso and Organic Brown Rice Miso.

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Red miso

Red miso

Despite its name, red miso (aka miso) refers to any miso that’s a dark red to deep brown colour. This miso is fermented for a much longer time and is generally quite salty with a strong, intense flavour. The flavour can range widely (salty, earthy, fruity), depending on the fermentation time and secondary ingredients used. Use red miso for hearty braises, stews and marinades, with ingredients that have a more assertive flavour.

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Miso

Instant Miso Soup

A bowl of miso soup is one of the simplest and most comforting things to eat and to make. You only need to stir in a tablespoon of miso paste into a bowl of hot water, along with a drizzle of sesame oil, generous shakes of white pepper and some spring onions. From start to finish, a plain bowl of soup takes a couple of minutes– maybe a bit more if you want to beef it up with other ingredients. Try miso soups with noodles or rice; fresh vegetables and herbs; and/or a bit of chicken or seafood.

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Best Selling Miso

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Miso soup20160119 26781 1vwi5c7 Recipes

Miso aubergines cropped

Ramen20160119 26781 17valar 味噌蜜制烤茄子

给鲜蔬里加上点味噌,让它们变成一道更加精彩的料理。先用鲜味浓郁的八丁味噌和蜂蜜来腌制茄子,然后放入烤箱中慢慢烘烤,让茄子吸收腌汁的甜味与鲜味。通过这几道工序茄子会变得软糯鲜美还略带丝丝甜蜜。对喜爱烤蔬菜的人来说这是一道不容错过的美味。食谱来自 了不起的英国大厨。

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Miso pumpkin soup cropped

Ramen20160119 26781 17valar 奶油南瓜味噌汤

还有什么能比一碗热气腾腾的南瓜汤更能延缓这快速转冷的天气呢?这份食谱参考了经典的奶油南瓜浓汤食谱,在此基础上使用了味噌来提升汤的鲜味,并且还用了令人意想不到的黑胡椒黄油来增添一丝辣味和乳脂香味。这是浓汤爱好者和味噌爱好者们绝不容错过的美味。食谱来自了不起的英国大厨

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Miso clams cropped

Ramen20160119 26781 17valar 味噌米酒蒸蛤蜊

如果说要选出一道丰盛、美味并且制作简单的海鲜料理的话,那么很难有谁能打败蒸蛤蜊。这份食谱使用鲜味浓郁的赤味噌和香醇的米酒来料理这道肉厚多汁的海味。这是一道非常适合作为开胃菜或派对食物的料理。食谱来自 了不起的英国大厨

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Miso

The Many Ways of Miso

Miso is one of Japanese cuisine's most frequently utilised seasonings, and its uniquely mellow umami flavour lends itself to an enormous variety of dishes. As well as traditional miso soup and noodle dishes, miso can be used in sauces and marinades, in nabe hot pots, in pickles, as a pizza topping, and, for the very adventurous, ice cream.

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Miso Makers

10905 marukome ryotei no aji white miso

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11161 marukome instant miso reduced salt 3

Marukome

Marukome has been in business in Japan since 1854, and have now come to be recognised as the largest miso supplier in the country. But the work does not end there. Marukome are always on the lookout for new innovations in the world of miso and koji, as well as for ways to bring Japanese cuisine’s superb fermented foods and condiments to the rest of the world.

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Kome kouji

Masuyamiso red miso top

Masuyamiso

Hiroshima-based miso makers Masuyamiso know that miso is a sought-after health food all over the world, and they want to bring good quality miso, as well as other foods that make up Japan’s fabulously traditional and healthy eating culture, to the rest of the world. Miso is their main focus, but Masuyamiso also sell koji, nabe hot pot sauce, and yakiniku sauce.

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Original

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Hanamaruki

Hanamaruki are one of Japan’s most successful miso makers, and not without good reason. Since the company started in Tokyo in 1918, Hanamaruki have prided themselves on making great-tasting, genuine, nutritious miso, using the best ingredients and utilising both the tried and tested traditional miso-making methods and the new technologies available to them.

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Original

10182 hikari koji miso top

Hikari additive free koji miso large top

Hikari Miso

Since setting up shop in 1936, Hikari Miso’s mission has been to keep it natural, traditional, delicious, and healthy. As well as selling a variety of great-tasting miso pastes, Hikari Miso also sell instant miso soups, inari tofu wraps, harusame noodle soups, and other authentic, traditional Japanese foods.

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Recipes & content about miso courtesy of Great British Chefs