The Guardian - Life & Style • Feb. 3, 2026, 1:30 p.m.

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking What’s the difference between white and red miso, and which should I use for what? Why do some recipes not specify which miso to use?

Ben, by email “I think what recipe writers assume – and I’m sure I’ve written recipes like this – is that either way, you’re not going to get a miso that’s very extreme,” says Tim Anderson, whose latest book, JapanEasy Kitchen: Simple Recipes Using Japanese Pantry Ingredients , is out in April. As Ben points out, the two broadest categories are red and white, and in a lot of situations “you can use one or other to your taste without it having a massive effect on the outcome of the dish”.

Salty, savoury miso is (usually) made by steaming soya beans, mashing them with salt and koji , then leaving to ferment.

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