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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. We love Japanese family producer Namikura Miso Co., which has been making its products for five generations and still follows traditional methods for complex, deep flavor.
Make a Miso Broth with Namikura's product and experiment with building a soup out of your favorite meats and vegetables—one of the best things about miso is its adaptability to all kinds of ingredients. Try blending with white miso for a hearty take on miso soup or adding a spoonful to any beef-based soup or stew to boost the flavor. We also like to pair Namikura Red Miso with meats or mushrooms in hearty dishes like our Pan-Seared Miso-Marinated Skirt Steak. You can also use it to boost umami in the sauce of our Porcini-Crusted Beef Tenderloin with Mushroom Sauce or add depth in the sweet and savory glaze of our Cauliflower Dengaku. Or try it for our Tagliatelle with Portobellos and Chive Ricotta, where red miso provides an earthy foundation that is balanced with fresh tarragon.
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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