Red miso is a stongly-flavoured fermented bean paste used at the heart of Japan’s cuisine. It is the saltiest of Japanese miso pastes, with bold umami flavours. You can afford to be a lot more sparing with red miso than white miso, but it's always worth tasting as you go.
Stir two tablespoons into a dashi stock to make miso soup, and then add seaweed, mushroom, noodles and tofu. This versatile ingredient works really well with other big flavours such as aubergine and red meat. Use in a marinade, or mix the red miso with a little soy sauce, sesame oil or mirin to make a glaze that explodes with flavour.
Ingredients: water, soybeans, rice, salt, alcohol.
Allergy Advice: for allergens, see ingredients listed in bold.
Storage: store in a cool dry place away from direct sunlight. Once opened, keep refrigerated and consume as soon as possible.
- Fermented bean paste
- Bold umami flavours
- Strong - use sparingly
- Stir into dashi stock for miso soup
- Mix with soy sauce for marinades
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