Miso is a fermented food made by fermenting grains such as soybeans, rice and barley with salt and koji, and is one of the traditional Japanese foods.From the appearance, miso can be divided into red miso 赤味噌, white miso白味噌, and light-colored miso淡色味噌.

Generally red miso has a high salt concentration and rich taste due to the long aging period. White miso has a low salt content and is sweeter due to the sugar content of koji. Light-colored miso is in the middle of this division and is popular throughout Japan. Also, it can be classified according to the raw materials used.

Kome (rice) miso 米味噌 (Soybeans + Rice）

Mugi (Barley) miso 麥味噌 (Soybeans + Barley)

Mame (Soybean) miso 豆味噌 (mainly soybeans)

Chogo (mix) miso 調合味噌 (mixed miso）

北海道味噌Hokkaido 北海道Hokkaido 米味噌Rice

津轻味噌Tsugaru 青森県Aomori 米味噌Rice 赤味噌Red

仙台味噌Sendai 宮城県Miyagi 米味噌Rice 赤味噌Red

会津味噌Aizu 福島県Fukushima 米味噌Rice 赤味噌Red

江戶甘味噌Edo 東京都Tokyo 米味噌Rice 赤味噌Red* no salty

越後味噌Echigo 新潟県Niigata 米味噌Rice 赤味噌Red

越中味噌Ecchu 富山県Toyama 米味噌Rice 赤味噜Red

加賀味噌Kaga 石川県Ishikawa 米味噌Rice 淡色味噌Light color

信州味噌Shinshu 長野県Nagano 米味噌Rice 淡色味噌Light color

西京味噌Saikyo 京都府Kyoto 米味噌Rice 白味噌White

府中味噌Fuchu 広島県Hiroshima 米味噌Rice 白味噌White

讚岐味噌Sanuki 香川県Kagawa 米味噌Rice 白味噌White

御膳味噌Gozen 徳島県Tokushima 米味噌Rice 赤/白 Red & White

島原味噌Shimabara 長崎県Nagasaki 麦味噌Barley 白White

薩摩味噌Satsuma 鹿兒島県Kagoshima 麦味噌Barley 白White

八丁味噌Haccho 愛知県Aichi 豆味噌Soybean 赤Red

赤だしAkadashi 愛知県Aichi 豆·調合Soybeans & Mix 赤Red

甲州味噌Koshu 山梨県Yamanashi 調合(米+麦)Rice & Barley

*This classification is historical and may not be exactly as it is.