The color, texture, degree of saltiness, and flavor profile of a particular miso depends on the ingredients used and the duration of the aging period. Miso ranges in color from white to brown. The lighter varieties are mellower in flavor, while the darker ones are richer in flavor.
Traditional Japanese miso can be classified into four categories: rice miso (Kome miso), barley miso (Mugi miso), soybean miso (mame miso), and blended miso (Awase miso). Rice miso is the most common, and usually what we are talking about when we describe miso.