Miso paste is a wonder ingredient. Yes it is the key ingredient in miso soup, but miso pate has a versatility that is virtually unrivalled. Miso paste is great as a marinate, a stock base for soups, a base for dipping sauces and dressings and can even be used deserts. Miso comes in may forms, the most popular being Shiro (white miso), this is made from fermented soy beans. Aka (red miso) has the same ingredients as shiro miso, but is fermented longer. Awase miso is more than one kind of miso that have been blended. Saikyo is sweet rice miso. Hatcho miso is made with barley and Genmai miso has brown rice in it. There are hundreds of kinds of miso pastes, here are our favourites.