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Have you ever wondered what gives a bowl of miso soup its soul or the filling of a delicate mochi its sweet charm? Bean paste is one of those kitchen powerhouses that can transform a simple meal into something memorable. It’s versatile, packed with flavor, and comes in every shade from sweet red to deep fermented black. Whether you’re a curious home cook or a seasoned pro, keeping a few jars and tubs of various bean pastes in your pantry is like having a small orchestra of umami, sweetness, and spice at your fingertips.
Miso is a fermented soybean paste that comes in several varieties: white (shiromiso), mixed (awase), and red (akamiso). White miso tends to be milder and sweeter, while red miso is saltier and more robust — imagine the difference between a gentle chorus and a full brass band. In the UK, miso is readily available in 8 oz to 1 lb containers at supermarkets and specialist stores, and it’s a go-to for soups, dressings, and marinades.
Red bean paste, often called anko, is made from adzuki beans and is widely used in East Asian sweets and pastries. It can be smooth (koshian) or chunky (tsubuan). Think of it as a velvety blanket of sweetness that pairs beautifully with pastry doughs, pancakes, and even some contemporary desserts. You’ll find it sold in tubs of roughly 12 oz to 16 oz in Japanese grocery stores and online retailers across the UK.
Doubanjiang — a fermented broad bean and chilli paste — brings heat and depth to Sichuan dishes. It’s salty, spicy, and a little funky in the best way, like that charismatic friend who always has the best stories. This paste is a staple for mapo tofu and hearty stir-fries, and a small jar goes a long way when building layers of flavor.
Also called salted black beans or douchi, fermented black bean paste gives a savory, slightly bitter edge to sauces and braises. It’s the leathery, smoky note in many Cantonese dishes, and when used sparingly it can elevate a simple stir-fry into something restaurant-grade. You’ll typically find it in jars of about 7 oz to 12 oz at Asian supermarkets.
Gochujang is a sticky, fermented red chilli paste that blends heat, sweet rice, and fermented soy. It’s like a punchy, fermented barbecue sauce — perfect for glazes, stews, and bibimbap. Popular in Korean cooking, gochujang is often sold in 16 oz tubs and is increasingly stocked by mainstream UK supermarkets and online speciality sellers.
Supermarkets and specialist stores in the UK approach bean paste differently. Big chains will usually stock common variants like white miso and gochujang in the international aisle, while larger or premium stores often carry organic, artisan, and regional options. Asian supermarkets provide the widest selection, from Japanese anko to Chinese fermented black beans, and online shops expand that choice further with imported, hard-to-find brands delivered straight to your door.
Tesco is a reliable first stop for many shoppers looking for basics like miso and gochujang. They tend to stock mainstream brands in 8 oz to 16 oz sizes and often include own-brand versions for better value. If convenience and predictable availability matter to you, Tesco is a safe bet.
Sainsbury’s usually carries a curated selection of international ingredients including miso and red bean paste in stores and online. Their premium or larger branches may also offer specialty jars and imported brands, so it’s worth checking both in-store and on their website if you’re chasing a particular flavor profile.
Waitrose leans into quality and tends to carry a few artisan and organic bean paste options alongside well-known brands. Expect to find higher-end miso varieties and thoughtfully sourced products here, ideal for cooks who want that extra layer of provenance and taste.
Asda and Morrisons compete on price and availability. You’ll typically find essential bean pastes such as white miso and gochujang in larger supermarket locations, and both chains will often run promotions that make stocking up tempting. If you’re budget-conscious but still want decent quality, these stores strike a good balance.
Japan Centre is a treasure trove if you’re after authentic Japanese bean pastes like various anko styles and artisanal miso. Their range covers both cooking-and dessert-grade pastes, and they supply products in sizes that suit home cooks as well as professional kitchens.
Wing Yip is one of the UK’s largest Chinese supermarket chains and an excellent place to find doubanjiang, fermented black beans, and other Chinese bean-based condiments. Their stores stock regional brands and larger sizes, which is handy if you cook Chinese food often and like to buy in bulk.
SeeWoo and Loon Fung are strong regional players with varied selections of bean pastes. These family-run-style markets often source from specialist suppliers, meaning you can discover niche or hard-to-find pastes that big supermarkets simply don’t carry.
There’s a thriving online market for imported bean pastes in the UK. Shops like Japan Centre’s online arm, specialty e-tailers, and marketplaces often list items in sizes from 8 oz tubs to larger 1 lb containers. If you’re chasing a brand that’s not in your local supermarket, the web is your friend.
Ocado, Amazon UK, and other online platforms bridge the gap between mass-market supermarkets and specialist stores. They often stock both mainstream and niche bean pastes, and because you can filter by brand, rating, and price it’s easy to compare options. Remember to check the product description for ingredients and size — a 16 oz tub will last differently depending on how you use it.
Choosing the right bean paste is part science, part taste test. Start by considering the role you want the paste to play: do you need it as a backbone to a soup, a sweet filling, or a spicy sauce? For delicate broths, choose a lighter miso; for hearty stews, a darker, aged miso or a spoonful of doubanjiang could be your secret weapon. Sweet dishes call for quality anko, while stir-fries often benefit from the salty, aromatic presence of fermented black beans.
When shopping, read the label like a detective. Look for short ingredient lists, clear fermentation claims (for miso and gochujang), and avoid unnecessary fillers. For red bean paste, higher bean content typically means better texture and flavor. Also, keep an eye on jar sizes — if a recipe calls for 2 tablespoons, a 16 oz tub will last a long time, but a 4 oz packet might be gone after two desserts.
Miso dissolves easily into liquids and adds a rounded, savory note. For a quick miso soup, dissolve about 1 tablespoon of white miso per 2 cups of hot water, add sliced scallions and tofu, and you’re done. For marinades, mix miso with a touch of honey and a tablespoon of sake or mirin — it’s great on salmon or roasted vegetables.
Red bean paste transforms pastries and sweets. Spread a few tablespoons into pancake batter, roll into puff pastry, or use as a filling for buns. If you’re adventurous, try pairing it with a pinch of sea salt or a smear of dark chocolate — the contrast is surprisingly delightful.
Doubanjiang is perfect for dishes where you want a spicy, fermented kick — think mapo tofu or a hearty noodle sauce. Gochujang adds sweetness alongside heat and works brilliantly in marinades and glazes; mix a tablespoon with 1 tablespoon of honey and 1 tablespoon of soy sauce for an instant glaze for ribs or vegetables.
Use fermented black bean paste sparingly as a seasoning — a little goes a long way. It pairs well with garlic, ginger, and spring onions and elevates simple stir-fried greens, fish, or slow-braised meats with a complex, savory backbone.
Most fermented bean pastes benefit from refrigeration after opening. Keep miso in the fridge at around 40°F and use a clean spoon to avoid contamination. Properly stored, miso can last several months to even a year; check the smell and color if you’re unsure. Red bean paste stored in an airtight container can keep in the fridge for a couple of weeks, or be frozen in 4 oz portions for longer — handy if you use it infrequently. For accumulated jars, label them with the open date to avoid mysterious, forgotten pots lurking at the back of the shelf.
Out of miso? Soy sauce and tahini or a splash of fish sauce can mimic some umami aspects in a pinch, though the flavor won’t be the same. If a recipe calls for red bean paste and you don’t have it, try mashed sweet potato or chestnut paste for a similar texture and sweetness. For a spicy fermented paste substitute, a mix of chilli paste and a dash of soy or fish sauce can stand in adequately for doubanjiang.
Bean pastes cover a wide price range. Expect to pay anywhere from a few pounds for supermarket own-brand tubs to higher prices for imported or organic varieties. Buying larger tubs — for example, 1 lb containers of miso — can be more economical if you use the paste often. Alternatively, buy smaller jars for rarer varieties unless you know you’ll use them; freshness matters for fermented products and taste diminishes over time.
When shopping for bean paste, keep this simple checklist in your pocket: identify the paste type you need, check the ingredient list, confirm the size in ounces, look for fermentation notes if applicable, and choose a trusted store — be that a national supermarket for basics or a specialist Asian shop for authentic imports. This small ritual will save you time and ensure better results in the kitchen.
Bean paste is an unsung hero in many cuisines, and the UK offers plenty of ways to bring these flavours into your home — from mainstream supermarkets to specialist Asian grocers and online marketplaces. Whether you want the subtle sweetness of anko, the deep umami of aged miso, or the fiery complexity of doubanjiang, knowing where to shop and how to use each paste makes a big difference. So next time you want to boost a dish, reach for a tub of bean paste and think of it as a small jar with the power to change dinner from ordinary to unforgettable.
