Red miso is fermented for a longer period of time and more salt is added, so it tastes saltier. White miso has a shorter fermentation time and tastes sweeter in comparison. The color of the miso is mainly affected by the time it takes to make the currant. If the currant is made for a short period of time, the color will be lighter, and if it is made for a longer period of time, the color will be darker.

Miso has a wide range of uses, and you can mix different types of miso according to your personal preference. Miso can also be used in soups, pickles, coleslaw, hot pot soup base, barbecues and stews. Note: Because miso is not resistant to cooking, miso is usually the last thing to be added to soups, and should be removed from the heat after cooking for a short time to avoid losing its aroma.