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What Type of Miso Should I Use in My Cooking?
The Essence of Miso
Miso is at the heart of Japanese cooking - a simple, fermented paste that adds harmony, depth, and warmth to dishes. Whether whisked into soups, stirred through sauces, or used to marinate vegetables, miso transforms everyday cooking into something extraordinary.
If you’ve ever wondered which type of miso is best for your recipes, you’re not alone. Each miso has its own flavour profile, texture, and purpose. Here’s a guide to help you choose the perfect Clearspring Organic Japanese Miso for every occasion.
What Is Miso?
Miso is a traditional Japanese fermented paste made primarily from soybeans - or sometimes grains like rice, barley, or chickpeas - with koji (a culture grown with Aspergillus oryzae mould). The result is a complex, umami-rich paste full of beneficial enzymes, vitamins, and minerals.
Fermentation time can vary from weeks to years, influencing colour, flavour, and intensity. Lighter misos tend to be sweeter and milder, while darker misos have a deeper, more savoury flavour.
To learn more about how miso is crafted and its many health benefits, explore our full feature:
Clearspring Organic Japanese Brown Rice Miso
Aged naturally for up to 18 months, this miso offers a rich, full-bodied umami flavour that deepens with time. Perfect for hearty soups, stews, and sauces, it holds its flavour beautifully during cooking.
Because it’s unpasteurised, it retains live enzymes that support good digestion - a true living food.
Recipe: Classic Miso Soup
Clearspring Organic Japanese White Miso
Aged for just 3–4 months, this pale miso is mild, smooth, and slightly sweet. Its gentle flavour complements delicate dressings, soups, and even desserts. With a lower salt content, it’s a wonderful entry point for newcomers to miso.
Recipe: Vegan Tofu Chocolate Mousse
Clearspring Organic Japanese Barley Miso
Winner of a 3-star Great Taste Award, this miso is aged for over a year in traditional cedar wood barrels. Its earthy, robust taste is perfect for enhancing grilled vegetables, hearty soups, or miso broth noodles.
Recipe: Hot Udon Pot with Miso Broth
Clearspring Organic Japanese Sweet White Miso
Fermented for just one to two months, this soft cream-coloured miso brings a mild sweetness that adds balance to savoury and sweet dishes alike. Perfect in glazes, marinades, dips, or even mashed potatoes for a touch of umami magic.
Recipe: Sweet White Miso Dressing
Clearspring Organic Japanese Chickpea Miso
Made using the same traditional fermentation methods as our other misos, but soy-free. This chickpea version offers a mild, slightly nutty taste and is packed with natural probiotics. Great for lighter soups, salad dressings, and dips.
Clearspring Organic Japanese Hatcho Miso
The most iconic of all misos — and once supplied to the Emperor of Japan. Crafted by a 19th-generation artisan family and aged for up to two years, Hatcho Miso is deeply savoury, rich, and high in protein. Just a spoonful adds incredible umami depth to stews, dressings, and sauces.
Recipe: Glazed Hatcho Miso Aubergine
Clearspring Organic Japanese Reduced Salt Miso
This variety contains 25% less salt than our Brown Rice Miso — yet delivers the same authentic flavour. Blended naturally without additives or preservatives, it’s ideal for lighter soups and sauces while still being enzyme-rich and alive.
Recipe: Miso Bolognese Ragu Pasta Bake
Discover the World of Miso
Each type of miso tells its own story - of climate, craft, and care. Whether you’re creating a warming bowl of soup or experimenting with plant-based sauces, Clearspring Organic Japanese Miso offers a world of flavour to explore.
Bring mindful nourishment to your cooking and experience the depth and harmony of authentic miso - made the traditional way, with patience and passion.
