Miso is generally divided into four types: rice miso, wheat miso, bean miso, and blended miso. All miso is made from soy beans, salt, and koji, but the type of koji used makes the difference.
The miso on the left is made from wheat koji, soybeans, and salt. It’s usually lighter in colour and has a mild flavour. The one on the right is made from rice koji, soybeans, and salt, and has been matured for a few years, giving it a deeper colour.
I like to blend the two different types when making miso soup every morning.