Obviously, a Japanese grocery is your best bet, but pan-Asian groceries will usually have some, Whole Foods often stocks it, and coops and health food stores will sometimes have a selection. I have never seen it in a “regular American grocery” — you might, depending on where you live, though.

So — I mostly cook with white and red miso. White miso is generally sweeter and lighter in flavor, usually used for soups. Red miso (which I like) is “punchier” — stronger and saltier. I use it for marinades, although I have also used it in soups and other things (miso makes a good topping for oilier fish, like mackerel, assuming you eat fish — and I have seen it brushed on grilled tofu and vegetables. There are about a million different kinds of miso, so getting a lighter and darker style and trying them is a good idea — then experiment…..