Namikura Red Miso Milk Street Store

€ 5.99 · 4.8 (478) · In Magazzino

Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes. [/description-break] Ingredients [/title]Ingredients: Water, organic soybean, organic rice, salt [/accordion] Specifications [/title]Net Weight: 1.1 or 2.2 pounds Certifications: KosherPlace of Origin: Japan [/accordion] CARE AND USE [/title] Seal tightly; refrigerate after opening. Color changes with temperature changes and fermentation process. [/accordions-break] [/banner-text-break] Use this red miso for traditional miso soup, or whisk in a spoonful to boost the savory depth your favorite soups or stews. Miso is also an excellent component to savory marinades and sauces, from stir fry to earthy pasta sauces. As
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Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes. [/description-break] Ingredients [/title]Ingredients: Water, organic soybean, organic rice, salt [/accordion] Specifications [/title]Net Weight: 1.1 or 2.2 pounds Certifications: KosherPlace of Origin: Japan [/accordion] CARE AND USE [/title] Seal tightly; refrigerate after opening. Color changes with temperature changes and fermentation process. [/accordions-break] [/banner-text-break] Use this red miso for traditional miso soup, or whisk in a spoonful to boost the savory depth your favorite soups or stews. Miso is also an excellent component to savory marinades and sauces, from stir fry to earthy pasta sauces. As an addition to tangy dressings or glazes, it provides an earthy, savory foundation for flavorful vinegars or citrus. [/how-to-use-break] Miso won't completely dissolve in a brothy soup, such as traditional miso soup. When adding the miso, try whisking it with a bit of broth in a small bowl first, to loosen its texture and allow it to more easily incorporate. Before serving, make sure to give your broth a swirl to re-incorporate the miso that has settled to the bottom of the pot. When choosing between red and white miso, consider how you want your final dish to taste-- red miso will give a deeper, more intense flavor, with slightly sweet notes reminiscent of sherry.

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Namikura Aka Miso is classified as a red miso due to being aged for at least 6 months and also by using less rice and more soybeans in its production.