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.