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- Country: Japan
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Aka miso red soybean paste in cardboard Mikami JP 20kg
Red miso, also known as "aka miso" in Japanese, is a type of fermented soybean paste that has a dark red color and a strong, salty flavor. It is made from cooked soybeans, rice or barley, salt, and red koji, a fermenting fungus that gives it its distinctive color and taste.
Red miso is typically fermented for a longer period of time than other types of miso, which gives it a more intense and salty flavor. It is often used to season soups, stews, sauces, and marinades, as well as dressings and dips.
In addition to its rich and complex umami flavor, red miso is also high in protein, vitamins, and minerals, making it a healthy and nutritious food. It is also considered to have beneficial health properties, such as promoting digestion and gut health.
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Iri Goma Kuro is a roasted black sesame product from KUKI JP, available in a 1kg pack.
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White soybean miso paste in cardboard packaging Mikami JP 20kg
White miso, also known as "shiro miso" in Japanese, is a type of fermented soybean paste that has a white or pale yellow color and a mild and delicate flavor. It is made from cooked soybeans, rice or barley, salt, and white koji, a fermenting fungus that gives it its characteristic color and flavor.
White miso is typically fermented for a shorter period than other types of miso, which gives it a milder and lighter flavor. It is often used to season soups, sauces, marinades, and dressings, as well as for dips and sweet dishes.
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Iri Goma Shiro is a roasted white sesame seed product from KUKI JP, available in a 1kg package.
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Aka miso red soybean paste in bag Miyasaka 1kg*(10)
Red miso, also known as "aka miso" in Japanese, is a darker and saltier fermented miso paste compared to other types of miso. It is made from fermented soybeans with a higher amount of salt and a longer fermentation period than white miso or yellow miso.
Red miso has an intense and deep umami flavor, with a slight nutty note. It is often used in Japanese cuisine to add flavor to soups, sauces, marinades, dressings, and vegetable dishes. It is also commonly used to marinate meat or fish, as well as to make ramen.
