Aka Miso Maruman
Unit/Weight : 500gr
Brand : Maruman
Country : Japan
Akamiso, "red miso
Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng
How to Store:
Miso paste should be stored in a tightly sealed container in the refrigerator. Lighter varieties will keep for about 9 months and darker ones up to a year. We recommend you check the sell-by date on the container, and try to stay away from varieties with additives, like MSG.
A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It’s best suited for heartier dishes like rich soups, braises, and marinades or glazes. It can easily overwhelm milder ingredients, so use sparingly.