Red Miso Paste, Organic

Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

Red Miso Production:

This miso is aged naturally without temperature control for 12 months in four-ton, hand-crafted Cypress, Redwood, or Fir barrels. The high soybean content in relation to the rice koji (grain inoculated with aspergillus spores) makes it necessary to age this variety through four full seasons because soybeans are more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.

Red Miso Qualities:

Miso has been a staple ingredient in the Japanese diet for thousands of years. Miso is a healthy, fermented source of soy that provides a large set of available nutrients. Due to the fermentation, it is filled with beneficial, live probiotic cultures that support and balance gut bacteria.

Storage:

This product is unpasteurized and should be refrigerated upon receipt. Refrigerated shelf life is up to 18 months.

Shipping:

All miso orders under 200 pounds ship unrefrigerated; and therefore, must go out on a Monday or Tuesday to avoid extended storage periods over the weekend.

Orders over 200 pounds always ship refrigerated. Contact us for arrangements.

Red miso has a deep umami flavor that can overwhelm mild dishes but is wonderful for adding umami-rich flavor.

• soups
• braises
• sauces
• marinades
• glazes

Avoid boiling of miso in order to preserve the probiotic cultures.