Japanese red miso, or aka miso (赤味噌), ranges in colour from reddish brown to dark brown and generally has a deeper flavour than white miso.
Its colour and character develop especially during fermentation, but not all red miso are extremely strong: some remain balanced and easy to use every day, while miso aged for longer have more pronounced fermented aromas and saltiness.
Shinshu red miso is a versatile base for soups, sauces and simmered vegetables. Fuller-flavoured varieties add greater depth to miso ramen, pork or meat marinades, and simmered dishes. As its flavour quickly becomes noticeable, it is best to start with a small amount and adjust after tasting. It can also be blended with a milder miso to create an awase miso with an intermediate flavour profile.
Barley, brown rice and country-style miso among our other miso varieties provide an even wider range of flavours.
