Name: Red Miso, Organic Red Miso
Brand: Miso Master
SKU: 104010
Price: 8.93 USD
Availability: InStock

Red miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and a specific fungus called Aspergillus oryzae. Red Miso (also known as Aka miso) is darker in color with a stronger, more robust flavor compared to white miso. It's made through a longer fermentation process (commonly referred to as a long-term miso), which gives it a deeper and more complex taste.

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Note: Orders containing miso ship unrefrigerated on Monday and Tuesday only. View shipping policy

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Miso Master Organic Traditional Red Miso paste is our best-selling miso. Aged naturally without temperature control for 12 months in our four-ton, hand-crafted Cypress, Redwood, or Fir barrels. The high soybean content in relation to the rice koji (grain innoculated with aspergillus spores) makes it necessary to age this variety through four full seasons because whole soybeans take longer to naturally ferment.

Miso Master Organic Traditional Red Miso Qualities:

Fermented Naturally:
Miso Master Traditional Red Miso is traditionally fermented in large wooden barrels using traditional, time honored methods for slow, natural fermentation without the use of accelerants (artificially speeds up fermentation) or yeast (alters flavor). Miso Master ages our Traditional Red Miso for one year.

Unpasteurized:
Miso Master Traditional Red Miso is unpasteurized as high-heat destroys beneficial bacteria.

Color & Flavor:
Red Miso has a rich, savory flavor and a dark reddish-brown color. Long-term misos (barley miso, brown rice miso, red miso) have a more complex, bolder flavor than short-term (white miso, chickpea miso, sweet miso), lighter misos.

How to Use Red Miso:
Red Miso is a perfect miso for miso soups with a robust flavor profile. Red miso is often used in traditional Japanese dishes like miso soup and ramen.

Red miso paste can add depth and complexity to a wide range of dishes, including soups, stews, glazes, dressings, and marinades.

Storing Instructions:
Red Miso should be refrigerated upon receipt to maintain quality, taste, and the color of our Red Miso paste. When refrigerated Red Miso is good for about 18 months.

Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

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Miso-Ginger Barbeque Sauce

Here is a unique barbeque sauce deliciously seasoned with our hearty Miso Master Miso paste. This easy recipe is just one of the many ways to use miso paste in your recipes. For more inspiration read our Definitive Guide to Using Miso Paste.

Roasted Strawberry Jam with Miso & Mirin

Our strawberry jam recipe goes beyond the ordinary. By incorporating miso and mirin, you not only enhance and deepen the strawberries' sweetness but also add a savory contrast that will surprise and delight your palate.

Miso French Lentil Soup

French lentil soup is one of those simple recipes that quickly becomes a staple on your table after you make it the first time. French green puy and black beluga lentils are firmer, more flavorful and maintain their texture when cooked. Either of these two delightful lentils will work perfectly for this dish. Finally, we added dark miso paste and a splash of vinegar to complete the flavor profile of this unforgettable soup.

FREE SHIPPING, $70 MINIMUM, RESTRICTIONS APPLY.

FREE SHIPPING, $70 MINIMUM, RESTRICTIONS APPLY.

Red Miso, Organic Red Miso

Red Miso, Organic Red Miso

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