Fermented Soya beans. Rich in protein and very salty. The fermentation period can be anywhere from 1 month to 3 years and the different times, with the different added ingredient – rice or barley, produces different very flavours and aromas.

There three basic varieties

White Miso - Shiro-miso. Lightest in flavour, fermented with rice for approximately 1 month. This is a sweet flavoured Miso and perfect for dressings and soups.

Yellow Miso – Shinshu- miso. More robust, it is saltier and a little tart. Good for general cookery and the most commonly available variety.

Red Miso – Hatcho-miso. Dark and very salty, strong flavour. Fermented with Barley this is ideal for Miso soup, broths and marinades.

Most Miso falls into one of the above 3 categories, but there are thousands of variations depending on the area where they come from and the period of fermentation.