White miso paste, on the other hand, takes less time to ferment and flaunts a mild umami presence with delicate whispers of sweetness. Yellow miso is the best of both worlds, striking a balance ...

Light-yellow or red miso should not be substituted in recipes ... Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang), which is flavoured with red chilli and ...

But in the United States, the most common types are red, white, and yellow miso ... ladle into the pot until the miso is just immersed in dashi, stirring the paste into the broth with chopsticks ...