Red miso called Aka Tsubu Miso has a spicy and mature taste, rich in umami flavours. The long fermentation process makes it very different from the more mild miso. Because of its intense flavour, red miso (aka tsubu) is perfect for hearty soups, glazes and marinades.
Miso – also called the “brown butter of Japan”, is a traditional preparation of soy and rice and a special fermentation culture: the koji mushroom. Miso paste has many uses in Asian and macrobiotic cuisine, above all as a seasoning, for dressings, sauces and marinades. And of course also as a base for soups and broths, as in miso soup. It provides plenty of vegan proteins and the fermentation process produces lactic acid bacteria and enzymes that support and stimulate digestion. The Fairment miso are unpasteurised and therefore 100% alive.