Red miso paste (Aka Miso)

Red miso paste (Aka Miso)

Red miso, or aka miso, is a Japanese fermented soybean paste with a longer maturation time. This gives it a deep, savoury, salty flavour ideal for robust ramen broths and stews.

• soybeans
• rice koji (fermented rice or barley koji)
• salt

What is it?

Aka miso is a fermented paste made from soybeans, salt and often less rice than white miso. The longer fermentation, from several months to years, develops a deep, strong flavour and a reddish-brown colour.

Uses in the kitchen

• Base for shoyu ramen and robust miso ramen
• In soups and stews for extra depth
• For marinades and glazes with meat
• As a seasoning in sauces and dips

Flavour profile

Intense, savoury, salty, pronounced umami.

Varieties and differences

Compared with white miso, red miso is much stronger and saltier. White miso is gentle and slightly sweet; red miso is robust and full.

Why is red miso darker?

The longer fermentation and higher proportion of soy give it its reddish-brown colour and more intense flavour.

What is red miso used for?

For robust ramen broths, miso soups, stews and marinades where a pronounced flavour is wanted.

Is red miso saltier than white miso?

Yes, red miso contains more salt and tastes stronger. Use smaller quantities.

Can I replace red miso with white miso?

You can, but the flavour becomes milder and less powerful. The reverse, replacing white with red, can be too strong.

How long does red miso keep?

Unopened, more than a year. After opening, several months in the fridge, tightly sealed.

Asian, Japanese

fermentation, Japanese cuisine, miso, miso paste, umami