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Ramp Up 02 Red Miso Vinegar $16.95

Fermented longer than its white counterpart, aka (red) miso has a deep, rich, salty flavor.

It’s made with a higher proportion of soybeans to koji (the fermentation agent that helps turn it into miso), so it’s quite hearty and is wonderful for dishes like stews and braises.

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HOW TO USE

As you would use red miso, this vinegar works best as a finisher for hearty, stewie dishes like decadent pastas, meats and soups. We especially love a glug in our Lasagna Bolognese. It can also add a more robust savoriness to dressings for sturdy greens like romaine or kale.

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