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The Magic of Miso

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The intensity of flavor and color of different misos, go hand in hand. “White miso” is less salty and has a mellower flavor, red miso is rather salty and has a notably intense flavor and so on. There aren’t just two types of miso to choose from though; the flavor, texture, color and degree of saltiness also depend on where the miso is produced, how long it is ferments for, if it is pasteurized and the ingredients used.

The four main miso categories you’ll find in stores are:

Shiromiso “White Miso”
Akamiso “Red Miso”
Genmai Miso “Brown Miso”
Awasemiso “Mixed Miso”

There are a number of other varieties though (all fermented with soybeans):

Hatcho Miso “Just soybeans”
Mugi Miso “Barley”
Tsubu Miso “Whole/Wheat Barley”
Soba Miso “Buckwheat”
Natto Miso “Ginger”
Moromi Miso “Unblended”
Nanban Miso “Mixed with chili pepper”
Taima “Hemp Seed”
Hadakamugi “Rye”
Nari “Cycad pulp” [found in Buddhist temples]
And more….

No matter the variety of miso you choose (as long as it’s unpasteurized and additive free) you’re bound to enjoy the health benefits.*


* Certain studies suggest to receive the optimum benefit miso should be fermented for anywhere between six months to two years.

Next: Cool facts about miso and its health benefits

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Read more: Basics, Diet & Nutrition, Eating for Health, Food, General Health, Health, Healthy Aging, Vegan, Vegetarian, Whole Soy Benefits, ,

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Alisa Rutherford-Fortunati

Gentle World is a vegan intentional community and non-profit organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. For more information about vegan food and other aspects of a vegan lifestyle, visit the Gentle World website and subscribe to our monthly newsletter.


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9:01AM PDT on May 23, 2015

Excellent article. Never tried miso, but I guess I will have to now :-).

5:04AM PST on Feb 4, 2015

love the miso I have had before but am wanting to try the different varieties :)

5:14AM PST on Feb 3, 2015

Thank you

3:34AM PST on Dec 17, 2014

Hm! Sounds like an interesting ingredient. Will have to learn more and try it. Thank you for the information it was very useful.

♥(✿◠‿◠✿)♥*♥˚☻Love & Peace☻go with☻you all.☻˚♥*♥(✿◠‿◠✿)♥

4:48AM PDT on Oct 29, 2014

interesting thanks

4:01PM PDT on Oct 28, 2014

I don't like plain miso foods, but adding it to something else can make it very tasty indeed, unless it includes MSG and other fillers, which tend to give me royal headache.

8:10AM PDT on Oct 28, 2014

Thanks for the article.

4:54AM PDT on Oct 20, 2014

Thank you :)

4:05PM PDT on Jun 9, 2014

I really like that idea of using it to replace your morning coffee or tea. I can remember my mother drinking Bovril in the evening because the caffeine in coffee bothered her. This will be the new Bovril!

1:58PM PDT on Jun 9, 2014

Thanks for sharing.

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