Miso is a Japanese word that translates to “fermented beans.” It’s essentially soybean paste, which is made by fermenting soybeans with grains (such as rice, barley or buckwheat), salt, and koji, a type of yeast produced by a fungus called Aspergillus oryzae, some even call it “magical mold.” This is because when fermented to make koji, Aspergillus oryzae produces a number of enzymes that aid in digestion and support gut health. Miso can range in color—from white, yellow, red, to dark chocolate brown—depending on how long it’s fermented for, which can be anywhere from three months to three years. The general rule of thumb is the darker the miso, the richer and “fuller bodied” it is; it will be saltier and more savory. If a recipe calls for dark miso, you’ll want to use an hatcho or red miso. Russet in colour, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavour. Its full flavour is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavour can over-power other ingredients.