How to buy miso
White miso is mild and flexible; red miso is stronger, saltier, and better in deeper sauces.
Ingredient guide
Miso guide
How to use miso in butter noodles, soups, marinades, dressings, and quick weeknight sauces.
Buy, store, pair
How to store miso
Keep it sealed in the fridge. It lasts a long time because it is fermented and salty.
Best pairings
Butter, ginger, noodles, mushrooms, salmon, tofu, sesame, rice vinegar, and scallions.
Common mistake
Boiling miso hard in soup. Whisk it in near the end so the flavor stays rounded.