Most people know Miso from the bowl of soup they have at their favourite Japanese restaurant. Miso is a rich, thick substance used for flavouring a wide variety of dishes. Miso(me so)is the result of the fermentation of soybeans and a different grain.

Miso like wine has its own distinct flavour, colour and aroma.

As a result of the fermentation process Miso is a source of essential amino acids, Vit B12 and is low in calories and fat. Miso is credited with many health benefits and is consumed on a daily basis in Japan.

Some call miso the "ageless food" but as with Shoyu and Tamari you must choose a "Naturally fermented" product.

The main difference with miso is the mixture of grains added to the soybeans before fermentation.

The result is lighter or darker in colour. Lighter misos are normally sweeter and are often eaten in warmer months whilst the darker type makes healthy soups in winter.
A general guideline is

Lighter colour miso: Summer use and best for sauces and spreads.
Dark colour Miso: Richer in flavour best for soups and heartier sauces.

Miso is a versatile seasoning. You can use it in sauces, spreads, and dips, in any style of cooking.

Try a little dark Miso in minestrone ads a fabulous rich flavour, or light miso with tahini as a spread.