Organic Traditional Red Miso
Traditional Red Miso is our best-selling miso. Red miso combines the health benefits of long-term aging with a sweeter, lighter taste than other long-aged varieties.
Red miso is aged for 12 months in wood barrels with no temperature control. The soybeans make it necessary to age this variety for four full seasons. Soybeans are more difficult to ferment then rice or other grains. This is due to their high protein and fat content. Aging gives the aspergillus spores and lactobacillus time to break down complex protein and fat molecules into digestible constituents.
Miso can be used for much more than soup, it adds great flavor to sauces, marinades, dressings, and dips.
Made in the USA
Aged a minimum of 12 months
Unpasteurized, refrigerate
Refrigerated shelf life about 18 months
You may also like: chickpea miso, sweet white miso, brown rice miso
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