Red miso

Japanese soybean paste with salty taste

Our red aka miso is a fermented paste of soybeans, rice with salt and koji. Red miso is a dark miso and tastes fuller and saltier than light or white miso. The Umami flavour is more pronounced in red miso.

Use

Use as a flavourer, hot or cold, in dressings, sauces, soup and stews. Do not heat for too long as this reduces the flavour. Normally, a bit of paste is dissolved in water and then added bit by bit to dishes. Taste in the meantime to make sure the dish does not become to salty. After opening, you can preserve the miso in a closed pot in the fridge for months.

Ingredients

Water, soybeans, rice, salt (12%), alcohol (3%).

Also known as

• Japanese soybean paste
• aka miso
• dark miso