The best way to describe all of them is earthy and full bodied. Because miso is fermented, it must be refrigerated. High quality misos will not be pasteurized or have preservatives, making refrigeration even more critical. Refrigerated, miso will last for several months. If a white mold appears on the top or outside of miso, simply scrape it off.
Prices vary, depending on manufacturer.
As a general rule of thumb, containers of miso will show the serving size as 15 grams, which is 1 tablespoon. Miso contains 10 to 22 percent protein, but that equates to only 1 to 2 grams in a 1 tablespoon serving. Miso contains only a small amount of isoflavones. Remember, different miso labels will show different values. Check the U.S. Soyfoods Directory website for a listing of companies that manufacture and distribute miso.