Because its main ingredient is soybeans, miso, a richly flavoured paste, is full of high-grade protein. In addition, soybean fat is believed to prevent the accumulation of cholesterol on artery walls. Miso is made from fermented soybeans. There are many types of miso, but they are generally divided into two categories, "red" and "white," based on colour. Red miso (aka miso) generally is dark, reddish chestnut brown with a distinct aroma and flavour, whereas white miso (shiru miso) tends to be lighter and sweeter. Both are used in soups and marinades.