Miso, Red and White

Miso is a fermented soybean paste widely used in Japanese cooking. Typically, miso can be categorised into two types: white miso and red miso. White miso is less salty and has a milder flavour compared to red miso. Within these two categories, there are many types of miso, depending on the region of origin and the ingredients used. For shojin cuisine, the miso should be made without bonito or other animal products.