Kikkoman · 10 g
Kikkoman Red Miso Paste Soup Base
What it is
This is a concentrated paste used to make red miso soup. It is made from fermented soybeans, salt, and koji (a type of mold). Red miso paste has a robust, savory, and slightly salty flavor profile. It is a fundamental ingredient in Japanese cuisine, providing a deep umami taste to broths and other dishes. The paste is typically a deep reddish-brown color.
How people cook with it
Miso paste is a versatile ingredient that adds depth and complexity to many dishes. It is most commonly used to create traditional Japanese miso soup.
- Flavoring soup broths
- Marinades for meats
- Glazes for vegetables
- Dipping sauces
To prepare miso soup, dissolve a small amount of the red miso paste in a little hot water or dashi (Japanese soup stock) until it forms a smooth slurry. Then, gently stir this mixture into the simmering broth. Avoid boiling the miso after it has been added, as high heat can diminish its delicate flavor and aroma. You can add various ingredients to the soup, such as tofu, seaweed, and green onions, to create a complete meal.
How it differs from similar foods
Red miso paste, also known as aka miso, is fermented for a longer period than white or yellow miso. This extended fermentation process results in a stronger, saltier, and more pungent flavor compared to its lighter counterparts. Its darker color also indicates a more intense taste.
Who it is for
Home cooks and professional chefs seeking to create authentic Japanese flavors will find this product useful.
How to keep the rest
After opening, store the miso paste in an airtight container in the refrigerator. This will help preserve its flavor and prevent it from drying out. It is best to use it within the recommended timeframe to enjoy its freshest taste.