Miso

Miso isn't the prettiest ingredient in the pantry, but this Japanese paste of fermented soybeans and grains gets by on its rich, earthy flavor alone.

By Food & Wine

Updated March 31, 2015

F&W's MISO TASTE TEST

There are more than 1,000 brands of miso available. How to choose? The F&W staff tested a wide selection to find the best.

Any brand of Echigo miso (from the Niigata region of Japan). They have a naturally fermented, salty and refined character.

Shirakiku brand misos. Both the red (aka) and the white (shiro) varieties are well-rounded and nuanced in flavor and texture.

Westbrae Natural Brown Rice Miso. It's additive-free, which accounts for its clean taste.