Nov 5, 2020 · In Japan, a wide variety of miso pastes are available in groceries and supermarkets. And among others, “Aka Miso (赤味噌: Red Miso)” and “Shiro Miso (白味噌: White Miso)” are the most common. Today, these two types are well known even outside Japan, but do you know how they differ?

Aug 3, 2022 · As you could guess, aka miso is used to create bolder, stronger flavors — it’s especially well-suited for hearty winter dishes. Unlike shiro, aka can overpower lighter ingredients so it’s wise to make sure the other components of a dish containing aka miso are able to withstand its boldness.

Hatcho Miso is a strong and dark red miso that has been produced in Okazaki for over 800 years. Japan produces various types of miso, but Hatcho Miso was the exclusive supplier of miso to the royal family from 1892 until 1954.

It has a traditional taste prepared in 100-year-old cedar barrels. This miso uses Shinshu soybeans, domestic rice, and salt from Goto-nada. The salt content is higher than that of white miso, but it is neutralized by aging for long periods of …

Nomura-san’s aka (red) miso has a strong flavor, mixing sweet, salty and savory elements. This robustness in flavor is attained over a 3 year fermentation. This miso can be a great marinade for meats or used in miso soups that include vegetables like potatoes or pumpkin.

See the rock piled barrels of miso on a fascinating tour of the traditional miso factory, and taste the real miso flavor in the tasting areas. You can see displays of traditional miso making, and follow the history of the food too.

This traditional miso soup with tofu is made with low-sodium (9.5%) aka-miso, and uses tofu made from domestic soybeans and wakame seaweed as an ingredient. We produce four kinds of freeze-dried miso soup: "Tofu and Seaweed", "Eggplant", "Nameko (red miso soup)", and "Onion".

This Aka Miso Soup Base features Hacho Miso. Hacho Miso is known for its robust and intense umami flavor. It has a thick, dense texture and a dark reddish-brown color. When the soup base is heated with vegetables and ground meat, the flavor becomes even more delightful. Highly recommended for restaurants that want to stand out from the others.

It has a traditional taste prepared in 100-year-old cedar barrels.This miso uses Shinshu soybeans, domestic rice, and salt from Goto-nada.The salt content is higher than that of white miso, but it is neutralized by aging for long periods of time, giving a nostalgic, mellow, and delicious taste!15.9oz