Miso is fermented soybean paste that ranges from mild and sweet to intensely savory. Matching the right miso to your dish makes all the difference: **White miso (shiro)** - fermented for the shortest time, it is mild and sweet. Perfect for light soups, salad dressings, and delicate fish marinades. **Yellow miso (shinshu)** - a middle ground with balanced flavor. Great for everyday miso soup and glazes. **Red miso (aka)** - aged longer for deep, complex flavor. Use in hearty stews, meat marinades, and rich sauces. **Hatcho miso** - made with only soybeans, this has the strongest flavor. A little goes a long way in robust dishes. **Never boil miso** - add it at the end of cooking to preserve beneficial probiotics and delicate flavors. Whisk into warm (not boiling) liquid.