Types of Miso

Miso categorizing is sometimes confusing. They are labeled by different features, like color, taste and origin. However, the ingredients is the key to understand them.  Miso is made from koji, soy bean, salt and water. Among them, Koji is the key ingredient that affects the color and taste of miso. Traditionally, there are 3 koji options: rice koji, barley koji or soybean koji. Correspondingly, there are 3 basic types of miso: rice koji miso which tends to be light and sweet, soybean koji miso which tends to be dark and umami, barley miso which is in between. Rice koji miso is the most common type.

Miso Types by Koji (picture from Chef JA Cooks)

Besides, different koji ratio and fermentation time also matter.  More rice koji input means sweeter taste and longer fermentation means darker color.  

Miso Types by Flavor (picture from Chef JA Cooks)

Historically, different areas in Japan are famous for making specific types of miso. Miso naming tells us there is a rich tradition behind them.

Miso types by Origin (picture from Chef JA Cooks)

For more interesting information, you can visit Chef JA's blog

https://chefjacooks.com/en/types-of-miso-paste/