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- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

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Miso (pronounced misso) is a traditional Japanese fermented paste made from soybeans, rice or barley, salt and a ferment called koji. There are several varieties, with mild or intense flavors depending on the length of fermentation. This stage varies from two weeks to several years. Miso paste is a healthy ally thanks to its high protein, vitamin, mineral and enzyme content.


The main difference between white and red miso lies in their taste, color, base ingredient and fermentation process.

White miso, also known as "Shiro Miso", is mainly made from soy and rice, although other cereals are sometimes used. It is characterized by its pale color and mild, subtle flavor.

Red miso, or "Aka Miso", is made from soy and barley, giving it a red or brown color and a stronger, more robust flavor.

White miso is generally fermented for a shorter period, ranging from a few months to a year. This shorter period results in a milder flavor and smoother texture.

Red miso undergoes a longer fermentation period, lasting from 1 to 3 years or more. This prolonged period intensifies the miso's aromas and flavors, making it more full-bodied and complex.

White miso has a mild, slightly sweet, umami flavor. It is ideal for delicate recipes, soups and sauces requiring a light base.

Red miso has a deeper, richer, saltier flavor. It has more pronounced umami notes and aromatic complexity. It is often used to enhance fragrant dishes, marinades and simmered foods.

White miso is commonly used in recipes such as miso soup, light sauces, marinades for fish and vegetables, as well as in some salad preparations.

Red miso is preferred for dishes with more character, such as stews, thick soups, broths, meat sauces and simmered recipes. It is also used to add depth to traditional Japanese dishes.

It's important to note that the flavor and use of miso can vary depending on the region in Japan and personal preferences. Both types of miso have their place in Japanese cuisine, and the choice will depend on the desired taste result in a given recipe. Some specialties, such as miso soup, may even use a mixture of white and red miso to achieve a specific balance!


White miso: shiro miso in Japanese. This is a mild, clear miso, fermented for a short time, giving it a delicate flavor. It is made from soy and rice or barley. Shiro miso is ideal for light soups, sauces and marinades.

Red miso: aka miso in Japanese. It is fermented for longer, giving it a stronger, saltier taste. It is generally made from soy and rice or barley. Aka miso is often used for simmered dishes, richly flavored marinades and thick sauces.

Awase miso : this blend of white miso (shiro miso) and red miso (aka miso) achieves a balance of sweet and savory flavors. Awase miso is versatile and can be used in a variety of dishes, from soups and sauces to marinades.

Saikyo miso: this type of mild miso originates from the Kyoto region. It is generally made from rice and soy. Saikyo miso has a delicate, sweet flavor with few salty notes. It is often used to marinate fish such as salmon or cod before grilling.

Hatcho miso: dark and dense, this miso originates from the Aichi region. It is made from soybeans and fermented over a long period, often up to two years. Hatcho miso has a rich, deep, salty flavor. It is used to enhance simmered dishes, thick soups and rich sauces.


Miso paste can be kept for a long time if stored correctly. Here are some tips for storing miso:

Refrigeration: the most common method of storing miso is in the refrigerator. The cool temperature of the fridge helps to slow down the fermentation process and keep the miso fresh. After opening the container, be sure to close the lid tightly to prevent air and moisture from penetrating.

Airtight container: transfer miso paste to an airtight glass or food-safe plastic container before placing in the fridge. Make sure the container is clean and dry before placing the miso in it. This will help preserve its freshness and avoid unwanted odors or tastes.

Plastic film: for optimum preservation, you can also cover the surface of the miso paste with plastic film. This will prevent the formation of a thin layer of mold or the top of the paste drying out.


Properly stored miso can last for several months, or even over a year, in the refrigerator. However, its flavor can change over time. The more miso is fermented, the more intense its flavor.

Miso paste can develop a thin layer of mold on the surface, especially if exposed to open air or moisture. But don't worry, this is generally considered normal and harmless. Simply remove the surface layer and use the miso underneath.


Miso is a versatile ingredient that can be used in many ways in the kitchen.

Miso soup: Miso soup is one of miso's most emblematic uses. To make miso soup, mix a tablespoon of miso with hot water or broth (dashi), then add ingredients such as seaweed, tofu, mushrooms and more to create a tasty soup. Discover our signature recipe and its vegan version.

Sauces: Miso can be used to make a variety of sauces. For example, you can mix miso with soy sauce, rice vinegar, mirin and sugar to create a homemade teriyaki sauce. Miso can also be added to pasta dishes, vinaigrettes or marinades to add depth and umami to recipes.

Marinades: Miso is an excellent ingredient for marinating meat, fish and vegetables. You can create a marinade by mixing miso with other ingredients such as ginger, garlic, mirin and sesame oil. Let the ingredients rest in the marinade for a few hours or overnight for maximum depth.

Stews and simmered foods: Miso is an excellent ingredient for stews and simmered foods. It can add depth and richness to recipes such as Japanese curry, nikujaga (meat and vegetable stew) and nabe (Japanese fondue).

Rice or Noodle Seasoning: Mix miso with butter or oil to create a delicious topping for rice or noodles. This adds an umami dimension and a touch of creaminess to these recipes.

Vegetables: Use miso to coat vegetables before roasting them in the oven. The miso adds flavor and a light caramelization to the vegetables.

Broths and soups: Miso can be used to flavor broths, soups and stews. Simply dissolve it in the cooking liquid to add aromatic depth.

Grilled fish: Miso works well as a marinade for grilled fish. It creates a tasty, caramelized crust on the fish.

Desserts: Yes, miso can also be used in desserts! Try adding a small amount of miso to caramel, cake or brownie recipes for a touch of umami flavor. We love our miso cookie recipe !

When using miso, bear in mind that its flavor can vary depending on the type of miso (white, red, black, etc.) and the brand. You can adjust the amount of miso according to your personal preferences to achieve the desired flavor balance on your plate. Experiment with this versatile ingredient to discover new tastes and textures in your kitchen.


Miso is a traditional Japanese food that offers many health benefits due to its nutritional composition and properties.

Miso is a source of antioxidants such as isoflavones, which can help fight free radicals and reduce oxidative stress in the body, as well as hormonal variations. It's also an excellent source of plant-based protein, making it popular with vegetarians and vegans. Miso is also an excellent alternative to salt in cooking.

A good source of essential vitamins and minerals, including B vitamins (especially vitamin B12 in fermented miso varieties), vitamin K, copper, manganese and zinc, miso is also rich in trace elements! Studies have suggested that miso consumption may help reduce the risk of certain chronic diseases, notably cardiovascular disease and certain types of cancer. However, the results of these studies are variable, and more research is needed to confirm these benefits.

It's a fermented food that contains bacteria beneficial to digestion and probiotics that help balance intestinal flora. These probiotics are known to boost the immune system and reduce fatigue. Miso is also rich in natural enzymes and has a high fiber content, which also helps promote digestion.

It's important to note that the health benefits of miso can vary according to the type of miso (white, red, black, etc.) and the quality of the product. What's more, miso consumption should be part of a balanced and varied diet to maximize its benefits.


Miso is a traditional Japanese fermented food made from soybeans (and sometimes other grains such as rice or barley), salt and koji (a culture of Aspergillus oryzae fungi). Making miso is a fermentation process that can last from a few months to several years, depending on the type of miso desired.

Soybeans (or other seeds) are first cleaned, soaked and steamed until tender. The soybeans are then cooled, and some are mixed with koji, a culture of Aspergillus oryzae fungi. Koji is essential for fermentation, as it helps break down starch into simple sugars. The rest of the cooked soybeans are mixed with salt. Salt is a key ingredient in miso, as it helps prevent the growth of unwanted bacteria during fermentation.

Next, the soybeans prepared with koji and the soybeans prepared with salt are mixed together. Other ingredients may be added at this stage to give the miso certain characteristics, such as rice or barley for brown or red miso. The mixture is placed in fermentation vats or wooden barrels and left to ferment. Fermentation time varies according to the type of miso desired. Milder misos are fermented for a few months, while darker, more full-bodied misos can ferment for several years. Miso is monitored regularly. It is also mixed or stirred periodically to ensure even distribution of the micro-organisms responsible for fermentation. Once fermentation is complete, miso is left to mature for a few weeks to a few months. This allows the flavors to develop and become balanced.

There are several types of miso, including white miso (shiro miso), red miso (aka miso), brown miso (hatcho miso) and black miso (kuro miso), each with its own flavor and traditional use. The choice of miso type depends on the recipe and personal taste preferences. Miso is commonly used in Japanese cuisine for soups, sauces, marinades and other dishes to add flavor and umami.