Miso Lab

What is in the Miso Lab collection?

Four 270g miso products. Miso Lab Miso is described as a naturally fermented paste of soybeans, salt and grain (rice or barley) cultured with koji. Red (aka) miso paste and white (shiro) miso paste are listed as traditional Japanese pastes from Nagano Prefecture. Miso Mite Spread is a savoury spread made from deeply fermented red miso, the brand's take on a savoury toast topping.

How do the pastes differ?

Red and white miso are different styles. Miso Lab describes its white miso as aged for 3 months for a mild, slightly sweet flavour and creamy texture, while the spread is made from red miso for a stronger, saltier flavour. The product pages suggest using miso for soups, dressings, marinades and glazes, and adding it towards the end of cooking rather than at a rolling boil. Browse more healthy sauces and syrups or healthy spreads and butters.

What should I check on the label?

Miso is made from soybeans, so soy is an allergen to look for. Where barley is the grain, gluten may be present. Under the Food Standards Code, soy and gluten-containing cereals must be declared on the label when present, so the pack is the place to confirm the allergen statement for the jar in your hand.

Not sure which miso suits your cooking? The team can talk it through in a free 10-minute online consultation.