Made from fermented soybeans. A traditional Japanese seasoning. The red variety has a strong umami flavor, ideal for enhancing meaty flavors without adding meat-based ingredients to a dish. It can be used as-is or rehydrated into a paste.
Level 3
It's best suited for heartier dishes like rich soups, braises, and marinades or glazes. Red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor.
BENEFIT
rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid.