Condiment
Red Miso
S tier
Red miso (aka) is longer-fermented, darker, saltier, with a deeper soy and earth note. It stands up to pork, eggplant, and winter soups. Colour comes from time and Maillard, not from chilli. A little goes far in a marinade. White miso will not replace it in a robust nabe. Awase is the blend if you want both.
Track this ingredient
Unit
Characteristics
Preparations
NabeNasu DengakuPork
Traits
DarkEarth SoyLong FermentMarinadeNot ChilliSalty DeepStrongWinter
History
JP
Longer-aged soybean-forward misos darkened into the red style of the east.
JP
Aka miso was the hearty winter paste of many Kanto kitchens.
Red miso glazes on eggplant and pork became a global restaurant habit.