What is it?

Aka miso is a fermented paste made from soybeans, salt and often less rice than white miso. Due to longer fermentation (several months to years), it develops a deep, powerful flavor and a reddish-brown color.

Use in the kitchen

• Basis for shoyu ramen and potent miso ramen
• In soups and stews for added depth
• For marinades and glazes with meat
• As a flavoring in sauces and dips

Flavor Profile

Intense, savory, salty, pronounced umami.

Variants / Differences

Compared to white miso, red miso is much more potent and salty. White miso is soft and slightly sweet, red miso is robust and full-bodied.

Why is red miso darker in color?

The longer fermentation and higher proportion of soybeans create the reddish-brown color and more intense flavor.

What do you use red miso for?

For potent ramen broths, miso soups, stews and marinades where a distinct flavor is desired.

Is red miso saltier than white miso?

Yes, red miso contains more salt and tastes more potent. Therefore, use smaller quantities.

Can I substitute red miso for white miso?

You can, but the flavor becomes milder and less powerful. Conversely (replacing white with red) may turn out too heavy.

How long does red miso keep?

Unopened more than one year. After opening several months in the refrigerator, tightly closed.