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.