Miso is a traditional seasoning used in Japanese cuisine that is produced by fermenting soybeans with salt and a koji culture, aspergillus oryzae. Aka dashi red miso is characterized by its rich umami flavour and deep red colour, which comes from a longer fermentation time compared to lighter miso varieties.
Soy beans
Aka dashi red miso contains fermented soybeans, salt, and koji culture as well as barley and rice miso for added depth of flavour.
Umami
Aka dashi red miso has a bold, savory flavour with a pronounced umami taste. It can range from mildly salty to quite salty, depending on the specific brand and production methods.
Miso Soup
Red miso is often used in a variety of Japanese dishes, including miso soup, marinades, glazes, and sauces. It adds depth of savoury flavour and richness to dishes.
Nutrition
Like other types of miso, aka dashi red miso is rich in protein, vitamins, and minerals. It also contains beneficial probiotics due to the fermentation process.
How to Store
Miso should be stored in a cool, dark place. Once opened, refrigerate and consume within a reasonable time frame to maintain freshness.
Miso can be frozen for longer storage up to 12 months.
Note: When using red miso, start with a small amount and adjust according to your taste, keep in mind that miso is salty, so you may need to reduce the amount of salt in your recipe.
