Red Miso

Essential in Japanese cuisine, miso (pronounced "mee-so") is a fermented paste made from grains, here soybeans and barley. It comes in white, brown, and also red, like this version offered by Tsurumiso. Red miso (or "akamiso"), which involves a longer fermentation time, has a more pronounced, deep flavor rich in umami. Saltier than white miso, it is highly appreciated by the Japanese, who refer to it as "country miso," as its recipe follows traditional miso-making methods. Based in the lovely city of Yanagawa (Fukuoka Prefecture, Kyushu Island), Tsurumiso has been producing miso for over 150 years. 

While the classics have made it successful, Tsurumiso has managed to expand its range to appeal to palates seeking new sensations; thus, you can find sesame miso, garlic miso, or yuzu miso, as well as miso mayonnaise on its shelves. 

Usage: Strong in character, red miso is ideal for marinades (for meat) and in soup quite classically. It should be paired with other strong ingredients, such as seafood, shiso, or eggplant. It also works very well in desserts, incorporated into the preparation of cakes, cookies, and ice creams, or even diluted in a custard. 

Storage: Plastic container to be kept in a cool, dry place, in the refrigerator after opening.

Ingredients: Soybeans (55%), Barley (30%), Salt (15%) 

Shelf life: 12 months