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Miso is a paste made from fermented soybeans or other grains like rice or barley. This salty, flavorful paste is used extensively in Asian cooking as a seasoning for sauces, soups, meat, and vegetables. Miso has been praised for centuries not only for its flavor but also its high nutritional value.lthough most miso is made from soybeans, miso can also be made from rice, barley, buckwheat, rye, millet, wheat, or other lesser-known grains. Each will impart a unique flavor, appearance, and nutritional content.
Shiro miso is slightly less salty and less robust in flavor than Aka miso.. Saikyo shiro miso is made with more rice and less soybeans with a short fermentation period. Saikyo shiro miso has a pale yellow color and distinctive sweet flavor.The salt content of this miso is about five to ten percent.ka miso is made from about 70% soybean and 30% rice or barley. The long fermentation period, about one to one and one half years, produces darker colored, strong and salty miso. Aka miso contains about 13% salt by volume, or about half teaspoon salt per tablespoon of miso. Shiro miso presents a yellowish beige color.