Hanamaruki-Hikari, Red Miso Paste (Aka)

Aka Miso is a fermented red paste made from soybeans, koji, and salt.

What is Miso?

Miso is a typical Japanese ingredient, obtained from the fermentation of soy, koji (a fungus that acts as a fermenting agent) and salt. Miso has an intense flavor typical of fermented foods, it gives flavor and elegance to foods. It is used as a base for soups, for marinating meat, fish and vegetables, as a base for soup for noodles, sauces and creams.
MISO is classified based on the type of Koji, such as Rice Koji, Barley Koji, and Soybean Koji.
According to the type of taste, such as sweet MISO, medium-sweet MISO and strong MISO; according to the color, such as white MISO, light brown MISO and red MISO.

MISO used for flavor tuning

Soy products, such as soy milk and soy meat, are gaining global interest, not only among vegans, but also among those who are health-conscious and environmentally sensitive. Several recipes have been developed that
They involve the use of these products, but they do not satisfy all palates due to the weak taste of the aforementioned foods.
However, the use of MISO, with its delicious flavor given by glutamic acid and other amino acids produced by fermentation, allows you to bring richness and intensity of flavor to various culinary preparations. Of course, MISO, being itself a product derived from soy, goes well with soy milk and soy meat.