Plain miso already packs a punch of umami, but Japanese miso company Kanemoto takes it a step further combining their miso with garlic. The result is salty and sweet, balanced by pops of sharp chopped garlic, alongside the addition of nutty sesame seeds, mirin and red pepper. The light miso is perfect stirred into sauces or soups, used in marinades for fish or chicken, or added to rice, stir-fry and salad dressings.

Maruya Hatcho Miso Co. Ltd, the oldest producer of hatcho miso in Japan, has been perfecting their craft since 1337. Their powdered miso is one of the most useful forms of this umami-boosting pantry staple we’ve found: powdered miso can be used in different applications than typical paste varieties, giving you more control over your dish. Hatcho miso, a variety of red miso, is distinct from the red or white types you may have encountered—it takes two years to make, and this one comes in dark granules similar in color, shape and size to ground coffee with the unmistakable aroma and complexity of dark red miso. Typically, hatcho miso isn’t as sharply salty as other kinds, and this one is no exception. The miso has a rich flavor with a balanced salinity, and a deep, fermented earthiness; it reminds us of roasted meat. Try it for a flavor boost in burgers, soups, noodles, seasoning blends and rubs.

Made in Japan, this unique tool doubles as a measuring tool and a whisk, giving you the perfect dollop of miso every time for consistent cooking. Simply dip the rounded wire end into your tub of miso, turn it and gently lift it out to get a consistently portioned blob of miso every time. Then, just stir the whisk-like tool in your pot to dissolve the miso. Bonus: No need to clean more than one utensil. Available in both small (1 tablespoon) and large (2 tablespoon) options.

Though it’s a riff on Japanese shogayaki, a dish of thinly sliced fried pork in a miso ginger sauce, this funky and bright paste can be used for so much more. Unlike a traditional plain miso, this one offers a sharp brightness from the ginger and also from shallot, adding more complexity to the salty, umami-packed flavor profile of miso. A touch of coconut sugar rounds things out and produces a malty sweetness. With a dollop of this paste, you’ll need very little else to flavor a dish.

A unique, complex take on a traditional Japanese taberu rayu, this deep red condiment has a gently spicy kick from chili powder and a unique nutty richness from the addition of miso. And while umami-laced chili oils and chili crisps are quite popular, Okazu’s use of miso sets it apart from the bunch and adds something unique to its classic Japanese flavor. The creamy miso is salty and savory and complemented by a hint of garlic and, while this isn’t a chili crisp, the addition of white sesame seeds add a textural crunch that reminds us of one. And while many similar, more traditional Japanese chili oils are more straightforward with their flavor, packing a fiery punch, Okazu’s was designed to reveal new layers of flavor as it opens up on the palate—with umami giving way to a pleasant heat.

This small-batch Yuzu Miso is aged with yuzu zest for three months, so the semi-tart, floral notes of the Japanese citrus permeate and meld with the salty tang of miso. The final product is mellow and smooth in both taste and texture, with an initial bright burst of yuzu and a salty-sweet finish of earthy fermented soybean.

Namikura's Sesame Miso is a mellow miso paste that balances the intense saltiness of fermented soybeans with the nutty, bittersweet flavor of sesame. Black and white sesame seeds, both whole and pureed, are blended into the miso and traditionally fermented for three months, resulting in a mild product that tastes like a perfect balance of miso and tahini.

Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.

Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.