As with lots of cooking ingredients, finding the right miso comes down to personal taste, Takayama notes, so we also asked the chefs how they use their favorite misos to help you choose the right one for you. To find the best kinds of miso you can buy, we asked Kyogoku, Takayama, Kim, and 15 other chefs and industry professionals about their go-tos. You're not likely to consume a great deal of miso paste so the carbs, fiber, or sugar are not likely to make a substantial difference in your diet. There is a small amount of sugar (1.1g) and fiber (0.9g) in miso paste. The three basic types of miso include white, yellow, and red as a general rule of thumb, “white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor,” explains Masayoshi Takayama, the chef and owner of New York City’s Japanese and sushi restaurant Masa. A one-tablespoon serving of miso paste provides 33.7 calories and has 4.3 grams of carbohydrates. The taste of different kinds (and different brands) vary depending on where it was made, the proportion of different ingredients, and the fermentation time and conditions. A staple in Japanese cuisine for millennia, miso paste has countless uses in the kitchen, but “different misos are used for different reasons” based on the type and associated flavor profile, explains Maiko Kyogoku, the owner of Japanese restaurant Bessou in New York City. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor. “Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. In recent years, miso, or fermented soybean paste, has become a rather common pantry staple, used to bring saltiness, earthiness, and funkiness to whatever it touches, whether soups, dressings, sauces, or even cookies.
Photo-Illustration: Courtesy of retailers
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