Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.
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Use this red miso for traditional miso soup, or whisk in a spoonful to boost the savory depth your favorite soups or stews. Miso is also an excellent component to savory marinades and sauces, from stir fry to earthy pasta sauces. As an addition to tangy dressings or glazes, it provides an earthy, savory foundation for flavorful vinegars or citrus.
Miso won't completely dissolve in a brothy soup, such as traditional miso soup. When adding the miso, try whisking it with a bit of broth in a small bowl first, to loosen its texture and allow it to more easily incorporate. Before serving, make sure to give your broth a swirl to re-incorporate the miso that has settled to the bottom of the pot. When choosing between red and white miso, consider how you want your final dish to taste-- red miso will give a deeper, more intense flavor, with slightly sweet notes reminiscent of sherry.
Japanese family producer Namikura Miso Co. has been making miso for five generations using traditional methods, and the company's products are widely recognized throughout Japan for their nuanced flavors.Shop All
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