These two are red,aka(left) and Shiro, white ( the most common miso) they are pretty much the same miso at the start but the red is aged 2 years
It is a good idea to start playing with and understanding these basic types before trying out the less common Brown rice(genmai) and Hatcho (pure soybean) varieties, although a lot of westerners enjoy the assertive aroma, yet mild sweet taste of barley (Mugi)miso.
Most common miso and best all- rounder usually aged from 6-12 months
A progression of the white miso aged 12 -24 months and sometimes longer. It has a deeper flavor as you’d expect and is saltier.
As this sweet white miso is a thoroughbred from Kyoto with a delicate, focused flavor. It is probably the most prized amongst chefs.