miso = soybean paste = bean paste

This is a thick paste made from soybeans and grains that has been fermented and then aged for up to three years.   It's a staple in Japan, where it's used to flavor soups, dipping sauces, meats, and dressings.  There are hundreds of varieties of miso, and the Japanese match them to dishes with the same care that Americans match wines to meals.  The darker kinds are saltier and more pungent, the lighter are sweeter and milder.  Always add miso to soups and stews at the end, since boiling it destroys beneficial bacteria and causes it to curdle.  Look for tubs of miso in the refrigerated section of Japanese food markets, health foods stores, or large supermarkets.  It will keep in your  refrigerator for many months.  Powdered miso is also available, as are powdered soup mixes made with miso and dashi.

Mugi miso = barley miso = red miso 

Made from barley, the most popular paste, it's reddish-brown in color. A bit sweeter than other dark misos and more strongly flavored than white miso. This medium-strength mugi miso, which has mellow flavor and is preferred for everyday use for hearty soups and stews, or to make rubs and marinades for meat and poultry.

Hatcho miso = hat-cho miso = mame miso = mamemiso = dark miso 

This is a very strong, salty version of miso that's made with soybeans and aged for up to three years.  It's reddish-brown, somewhat chunky, and  often used to flavor hearty soups.

white miso = kome miso = shiro miso = shiromiso = mellow miso = sweet miso = sweet white miso = kyoto shiro miso 

This pale yellow miso is the sweetest and mildest of them all. It's used to make light soups, salad dressings, desserts, and marinades for fish. It's aged only briefly and isn't as salty as other forms of miso.