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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.
Akamiso is made from a light coloured miso â one with a relatively high proportion of rice or barley to the amount of soy beans. Akamiso has been aged for up to three years, which is what gives it its dark red colour (as in pictures 1, 3 and 4, which are all examples of akamiso).HAT TO DO WITH MISO. Traditionally miso was aged in wooden casks for a minimum of six months, but in many commercial varieties the process is accelerated. Other grains such as rice, barley, and buckwheat may be added and each of these provides different flavour characteristics.