Preparation info

  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Miso (fermented soybean paste) comes in various colors and degrees of sweetness. White miso, which is relatively sweet and mild, is considered best for summer, while dark, salty red miso is more appropriate for winter. Brown miso falls between the two, and unless you start to appreciate the nuances, is a good all-purpose standby. Miso keeps for months—if not years—in the refrigerator.