Miso paste is a fermented soybean paste that is used a lot in Japanese cooking. It is made by fermenting steamed soybeans with salt, grains (usually rice or barley), and koji, a type of fungus. The mixture ferments for anywhere from a couple of months to years, and the longer it ages, the darker and more complex in flavor the miso paste gets. There are many different varieties of miso paste, and its all down to their texture, how long theyre fermented for, color, and so on. The most popular imported varieties are white (otherwise known as shiro miso) and red/brown (or ‘aka miso’) . Miso paste has a texture thats a little like peanut butter, and its ready to use straight out of the pack and doesnt require any special preparation. Miso paste is widely available from supermarkets, typically near other Japanese ingredients in most grocery stores. Miso paste is used to add flavor to meat, fish, and more, and miso soup, which is made by diluting some paste in hot water, is a popular Japanese dish. Miso paste is also good for you because its a fermented seasoning that contains probiotics, healthy bacteria that may boost your immunity, promote a healthier gut, and help alleviate some of the symptoms of depression and anxiety.