Red miso (aka miso)
赤味噌 / aka miso
- Flavor and role
- A reddish-brown Japanese miso with a high proportion of soybeans and a long fermentation. Its strong saltiness and savoriness suit rich soups and braises.
- Typical dishes and uses
- Akadashi (red miso soup), miso ramen, braised meat, dengaku
- Substitutes
- Replace almost directly with doenjang 1:1. For a milder taste, mix half and half with white miso (awase miso).
- Storage
- Refrigerate after opening; use within 1 year.
- Main countries
- Japan
- Used in this book
- Japanese Miso Mapo UdonIchiban Dashi Clam Miso Soup
Updated 2026-10-10