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Aka Dashi, Red Miso - 100g


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Grain miso (soybeans, salt, roasted barley flour, aspergillus oryzae), rice miso (soybeans, rice, salt, aspergillus oryzae)

For allergens, see ingredients in bold

Energy 213 kcal (895 kJ), Total Fat 9.5g of which saturates 0.2g, Carbohydrate 15g of which sugars 3.5g, Protein 17g, Salt 9.8g

Miso Soup: One of the most traditional and popular uses of miso paste is in miso soup. To make miso soup, simply dissolve red miso paste in hot dashi stock (made from kombu seaweed and bonito flakes), then add tofu, wakame seaweed, spring onions, and any other ingredients like mushrooms or vegetables. Simmer briefly and serve hot.

Marinades and Glazes: Red miso can be used as a base for marinades and glazes for meats, fish, seafood, and tofu. Combine red miso paste with other ingredients such as soy sauce, mirin (sweet rice wine), sake, garlic, ginger, and sugar to create a delicious marinade. The marinade will tenderise meats and add flavour. For best results, allow to marinate for several hours or overnight before cooking.

Stir-Fries: Add depth of flavour to stir-fries by incorporating red miso paste into the sauce. Mix red miso with soy sauce, rice vinegar, sesame oil, and a touch of sugar or honey for a delicious stir-fry sauce. Toss with vegetables, protein, and noodles or rice.

Salad Dressings: Blend red miso paste with ingredients like rice vinegar, sesame oil, ginger, garlic, and a touch of honey or maple syrup to create a savoury and slightly sweet salad dressing. Drizzle over salads or use as a dipping sauce for vegetables.

Sauces and Dips: Red miso can be used to make sauces and dips. Combine it with mayonnaise or yoghurt for a creamy dip for crudites or chips. You can also mix it with tahini, lemon juice, and water to make a savoury sauce for roasted vegetables.

Baking: Red miso can even be used in baking to add depth of flavour to bread, cookies, or even desserts like brownies. Use it sparingly and adjust the other ingredients accordingly to balance the flavours.

Miso is a traditional seasoning used in Japanese cuisine that is produced by fermenting soybeans with salt and a koji culture, aspergillus oryzae. Aka dashi red miso is characterized by its rich umami flavour and deep red colour, which comes from a longer fermentation time compared to lighter miso varieties.

Soy beans

Aka dashi red miso contains fermented soybeans, salt, and koji culture as well as barley and rice miso for added depth of flavour.


Aka dashi red miso has a bold, savory flavour with a pronounced umami taste. It can range from mildly salty to quite salty, depending on the specific brand and production methods.

Miso Soup

Red miso is often used in a variety of Japanese dishes, including miso soup, marinades, glazes, and sauces. It adds depth of savoury flavour and richness to dishes.


Like other types of miso, aka dashi red miso is rich in protein, vitamins, and minerals. It also contains beneficial probiotics due to the fermentation process.

How to Store

Miso should be stored in a cool, dark place. Once opened, refrigerate and consume within a reasonable time frame to maintain freshness.

Miso can be frozen for longer storage up to 12 months.

Note: When using red miso, start with a small amount and adjust according to your taste, keep in mind that miso is salty, so you may need to reduce the amount of salt in your recipe.

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