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Flavor Profile: Strong and rich in flavor, with a dark color. Fermentation Process: Rice koji to soybeans ratio is balanced, has a long fermentation period. Common Uses: Ideal for enriching the flavor of hearty dishes.

Flavor Profile: Very sweet and mild. Fermentation Process: Short fermentation, with a high rice koji to soybeans ratio. Common Uses: Used in desserts and sweet marinades, such as for fish.

Flavor Profile: Mild, slightly sweet. Fermentation Process: Shorter fermentation period, often with a higher proportion of rice koji to soybeans. Common Uses: Light soups, dressings, and marinades.

Flavor Profile: Very sweet with a low salt content. Fermentation Process: Short fermentation time similar to that of white miso. Common Uses: Can be used in a similar manner to white miso but with a sweeter outcome, such as in dressings or glazes.

Flavor Profile: Mild to medium, earthy. Fermentation Process: Fermented slightly longer than white miso, uses a balanced ratio of soybeans to rice or barley koji. Common Uses: Versatile, suitable for soups, glazes, and marinades.

Flavor Profile: Nutty and slightly sweet. Fermentation Process: Made with brown rice koji, offers unique flavors due to different fermentable sugars. Common Uses: Good in rustic soups and stews, as well as salad dressings.

Flavor Profile: Varied, from sweet to rich. Fermentation Process: Made with rice koji, can be fermented for different lengths of time. Common Uses: Basis for many types of miso soups, marinades, and condiments.

Flavor Profile: Combination of different types of miso, leading to complex flavors. Fermentation Process: Blend of misos with potentially varied fermentation times. Common Uses: Great for when a balance of flavors is desired, like in soups and marinades.

Flavor Profile: Rich, earthy, and slightly sweet. Fermentation Process: Made with barley koji, has a lengthy fermentation process. Common Uses: Soups, stews, and braising liquid.

Flavor Profile: Strong, salty. Fermentation Process: Long fermentation with a higher percentage of soybeans. Common Uses: Hearty soups, stews, and sauces.

Flavor Profile: Very strong and concentrated flavor with bitter notes. Fermentation Process: Made almost entirely from soybeans, aged for up to three years. Common Uses: Used sparingly in miso soup and as part of the base for sauces and marinades.