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Miso is a form of fermented soy beans, often used to make miso soup, but it can also be used to flavour meats and noodle stocks. It's a distinct Japanese flavour used throughout the cuisine. Aka Miso is a more concentrated, slightly saltier version of miso. Everyone has a preference when it comes to miso - no doubt you've had different miso soup at every Japanese restaurant you've been to!
Aka Miso is a slightly different concentration of ingredients to other types of miso; Aka Miso is a mix of approximately 70% soy beans, and 30% rice or barley. You might find Aka Miso's stronger taste better for when you want the distinct taste of miso to be prominent in your cooking, perhaps for when making miso-marinated meats.
Aka miso is also known as Red Miso, there are generally three 'colours' of miso; white, yellow and red. The darker the colour, the longer the miso has been fermented. Because of Red Miso's stronger and saltier taste, use it sparingly in your recipes.
If you'd like to make fresh miso soup using Red Miso, check out our recipe for Miso Soup.
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